Strawberry Cupcakes with Strawberry Buttercream

Bursting with real strawberries, these soft and fluffy fresh strawberry cupcakes are the ultimate berry treat. Topped with creamy strawberry buttercream, each bite is light, sweet, and naturally flavored. They’re the perfect dessert to celebrate strawberry season—and a beautiful way to showcase them!

• 1 and 1/4 cups (200g) chopped strawberries, divided
• 2 and 1/3 cups (280g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (300g) granulated sugar
• 1 large egg + 2 egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/2 cup (120g) whole milk, at room temperature

• 1 cup (about 25g) freeze-dried strawberries
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• salt, to taste
• optional, for garnish: fresh strawberries