Step 1

Preheat oven to 350°F. Line a 12-count muffin pan with paper liners. Set aside.

Step 2

Pulse the strawberries in a food processor or blender until puréed. Set aside.

Step 3

In a medium mixing bowl, add flour, baking powder, salt, and strawberry jello powder. Whisk to combine and then set aside.

Step 4

In a large mixing bowl, beat softened butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla, and puréed strawberries and beat until combined Add the flour mixture to the wet mixture, alternating with milk, until fully combined.

Step 5

Fill each cupcake liner about ⅔ full and bake for 15-18 minutes, or until a toothpick inserted into center comes out mostly clean. Allow the cupcakes to cool completely before frosting.

Step 6

Add the freeze-dried strawberries to a food processor or blender and blend until the strawberries become a fine powder. Set aside.

Step 7

In a large mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add the powdered sugar until fully combined. Add the strawberry powder, 1 tablespoon at a time, until the desired color and flavor is reached.

Step 8

Transfer the buttercream to a piping bag and pipe onto cooled cupcakes. Top with a strawberry slice, if desired.