Step 1

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

Step 2

In a medium bowl, whisk flour, baking powder and salt, set aside.

Step 3

In a stand mixer with the paddle attachment, beat butter on medium-high speed for 1-2 minutes, until light and fluffy, scraping the bowl as needed. Gradually add the sugar and beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla extract, scraping the sides and the bottom of the bowl as needed.

Step 4

With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides and bottom of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.

Step 5

Divide the batter evenly among the prepared muffin cups (I use an ice cream scoop). Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool for 10 minutes, then remove the cupcakes and place directly on the rack to cool completely.

Step 6

If using freeze dried strawberries: In a small food processor, blend 1/2 cup freeze dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Measure out two tablespoons of the powder to use in the frosting. Proceed below.

Step 7

Place 5-7 strawberries in a small food processor, process until pureed. You will need 3 tablespoons of this puree, add another strawberry or two if needed to get 3 tablespoons.

Step 8

With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for a minute, until smooth and creamy, scraping down the sides of the bowl and the beater as necessary. Add the powdered sugar, 1/2 a cup at a time, beating until combined.

Step 9

Add 3 tablespoons strawberry puree, 2 tablespoons freeze dried strawberry powder, vanilla extract, and jam. Beat on medium speed until fully combined, being sure to scrape down the sides of the bowl and beater as needed. If necessary, adjust the consistency by adding more powdered sugar (to thicken) or more strawberry puree (to thin). Note: this frosting is on the thinner side. Place frosting in a piping bag, or use an offset spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes). Garnish with sliced strawberries, if desired.