Put a fine-mesh sieve over a heavy-bottomed saucepan, pour in the strawberries, and press the strawberries to release as much juice as you can. Put the saucepan over medium high heat and bring to a boil. Stirring frequently, reduce the strawberry juices until you have about 1/3 to 1/2 of a cup and it is darkened and thick. Pour those into a liquid measuring cup and add enough whole milk to bring the level to 1 cup. Use a fork or small whisk to combine the two until even. Set aside.
Preheat the oven to 350°F.
In the bowl of a stand mixer fitted with a batter paddle, or in a large mixing bowl with a hand mixer, cream together the butter, baking powder, sugar, salt and lemon extract until light and fluffy. Add one egg white at a time to the butter mixture and beat well after every addition, scraping down the bowl as needed.
Add 1/3 of the flour to the butter mixture. Mix until evenly combined, scrape the sides and bottom of the bowl, then add 1/3 of the strawberry milk and mix until even. Repeat this process until you reach the final addition of strawberry milk, which should be stirred in by hand to prevent overmixing.
Prepare 24 cupcake liners (either free-standing on a pan or in cupcake/muffin tins). Scoop batter into the cupcake liners until each is about 2/3 full. Tap the pan on the counter once or twice to remove any air bubbles. Bake for 18-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Carefully turn the finished cupcakes out onto a wire rack and let cool completely before frosting.