Instructions

For the Cupcakes

1. Begin by adding the freeze-dried strawberries to a food processor and pulse until fine crumbs. You may have some small bits and pieces, and that is perfectly fine. Set aside. (You should have about ½ cup of crumbs).
2. Preheat oven to 350 degrees F. Place liners in a standard-sized cupcake tin and set aside. 
3. In a small bowl, whisk together the egg whites with ¼ cup of the buttermilk. Set aside.
4. In a medium bowl, combine cake flour with baking powder and kosher salt. Whisk together and set aside.
5. In a large mixing bowl, beat butter with granulated sugar and strawberry crumbs. Scrape down sides of the bowl as needed and beat for about 2-3 minutes, until fully blended.
6. Beat in vanilla extract.
7. Add in the dry ingredients, slowly, just until combined. Slowly add in the egg mixture, beating until well blended (about 1 minute).
8. Finally, beat in the remaining buttermilk.
9. Spoon batter evenly into the prepared cupcake tin, filling about ½ full. Bake for 17-19 minutes until lightly browned and springs back when you touch it.
10. Remove from oven and cool completely before frosting.

For the Frosting

1. In a food processor, pulse freeze dried strawberries until fine crumbs. Set aside.
2. In a large mixing bowl with whisk attachment, beat butter for 2-3 minutes until pale in color (scrape down the sides of the bowl as needed).
3. Add in powdered sugar, 3 Tablespoons of milk, vanilla, and strawberry crumbs.
4. Beat an additional 2-3 minutes until well blended, and fluffy. Add in more milk if needed to achieve the consistency you want. Pipe onto cupcakes and decorate as desired.