Step 1

Make Fresh Strawberry Cupcakes: Preheat oven to 375°F. In a medium-sized bowl, mix together flour, baking powder, and salt. Set aside.

Step 2

In a stand mixer with the paddle attachment, beat together butter and vegetable shortening until smooth, about 1 minute. Add sugar and beat for 3 minutes. Add eggs one at a time, waiting until the first is fully incorporated before adding the second. Beat until light and fluffy, about 2 minutes.

Step 3

In a small bowl, use a fork to mash the strawberry pieces. Add the buttermilk and vanilla to the strawberries and mix well.

Step 4

Change the paddle attachment to the whisk attachment and add the strawberry mixture to the mixer. Whip for 3 minutes. Add dry ingredients and whip on low until well combined, about 2 minutes.

Step 5

Place 12 paper baking cups in a 12-cup standard-size muffin pan, and divide batter evenly among baking cups (filling about two-thirds full). Bake until a toothpick inserted into the center comes out clean, 18-20 minutes. Allow to cool completely before frosting, about 1 hour.

Step 6

Make Strawberry Frosting: Place freeze-dried strawberries in a blender or food processor, and blend until the strawberries are broken down into a powder. Set aside.

Step 7

In a mixer, beat together butter, shortening, and cream cheese until well combined, about 2 minutes. Add powdered sugar, and beat on low for 1 minute before increasing the speed to medium-high for another minute. Add corn syrup, vanilla, and salt, and beat on medium-high until very fluffy, about 4 minutes. Cover cooled cupcakes evenly with frosting.