Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, beat the egg, yolk, and sugar with an electric mixer on medium speed, about 2 minutes.

Mix in the oil, vanilla, and orange zest.

Mix in the Greek yogurt.

Mix in the flour mixture until fully incorporated.

Divide into 12 cupcake tins; bake at 350 degrees for 18-20 minutes.

Remove from oven and cool completely.

Once cupcakes are completely cooled, use a cupcake corer to remove a small piece of cake from the top of each. Fill with orange curd.

Decorate with strawberry buttercream frosting.

Just before serving, top with orange and strawberry wedges.

Zest oranges, then cut them in half and squeeze to juice them.

Combine orange zest and juice (about ½ c.) in a medium saucepan. Add sugar and cook over medium heat until mixture begins to simmer.

Add egg yolks, butter (cut in pieces), and kosher salt.

Continue cooking and whisking over medium heat until mixture starts to boil.

Boil, stirring constantly, until mixture reaches desired consistency, about 3-4 minutes. (Should be thick)

Remove from heat and cool to room temperature before using to fill cupcakes.

Store in an airtight container in the refrigerator.

Puree strawberries using a food processor.

Transfer to a small saucepan and heat over medium heat, stirring often, until strawberries have cooked down halfway.

Set aside to cool.

In a medium mixing bowl, cream butter. Add cooled strawberry puree, mixing to combine.

Gradually add powdered sugar until you reach desired consistency.