• Preheat oven to 350°F. Line a 12-cup muffin pan and spray with baking spray.
  baking spray
• Add freeze-dried strawberries to a blender or food processor and pulse until turned into a powder. Set aside.
  1.2 oz bag freeze-dried strawberries
• In a large bowl, beat together eggs, vanilla extract, and strawberry extract until fluffy and light.
  2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon strawberry extract
• Add in granulated sugar and whip until fluffy and well combined.
  1 cup granulated sugar
• Mix in vegetable oil and sour cream until smooth.
  6 ½ tablespoon vegetable oil, ⅔ cup sour cream
• Sift in flour, baking powder, baking soda, and salt. Add strawberry powder and fold together until just combined.
  1 ¼ cup cake flour , 0.5 teaspoon salt, 0.25 teaspoon baking soda, 1.5 teaspoon baking powder
• If you like, add a couple of drops of red food coloring to achieve your desired color.
  2-4 drops red food coloring
• Use a cupcake scoop or measuring cup to fill cupcake liners two-thirds full. Drop onto counter a couple of times to eliminate air bubbles.
• Bake in preheated oven 18-20 minutes or until centers are springy to the touch and a toothpick comes out with a few moist crumbs. Allow to cool completely before decorating.

Vanila Buttercream Frosting

• Using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter until smooth.
  1 cup unsalted butter
• Gradually add powdered sugar while continuing to mix until combined.
  4 cups powdered sugar
• Mix in salt, vanilla and heavy cream until smooth, then beat an additional 1-2 minutes until consistency is smooth and fluffy.
  2 tablespoon heavy cream, ½ teaspoon salt, 4 teaspoon vanilla extract
• Spread or pipe frosting over cooled cupcakes. Immediately sprinkle strawberry shortcake crumble over cupcakes.
  strawberry shortcake crumble