Adapted from: Sallys Baking Addiction

Ingredients 

Cupcakes

– 1 ¾ cups cake flour (spooned and leveled) 

– 1 teaspoon baking powder

– ¼ teaspoon baking soda

– ¼ teaspoon salt

– ½ cup unsalted butter (softened to room temperature)

– 1 cup granulated sugar 

– 3 egg whites (at room temperature) 

– ¼ cup sour cream (at room temperature)

– 1 ½ teaspoons pure vanilla extract 

– ⅓ cup whole milk (at room temperature) 

– ¼ cup reduced strawberry puree

Frosting

– 1 cup freeze-dried strawberries 

– 1 cup unsalted butter (softened at room temperature)

– 2 cup confectioners’ sugar 

– 6 ounces white chocolate (melted and slightly cooled) 

– ¼ cup heavy cream

– 1 teaspoon pure vanilla extract 

– ⅛ teaspoon salt 

Topping

– Chocolate covered strawberries

Instructions 

Cupcakes

1. Make reduced strawberry puree, allow to cool completely before use (make one day ahead of time)
   1. Puree ½ lb of strawberries 
   2. Simmer pureed strawberries for 20 minutes on low-medium heat (should reduce it down to ¼ cup) 
   3. Refrigerate 
2. Preheat oven to 350°F & line cupcake pan with cupcake wrappers (recipe makes 14/15 cupcakes)
3. Whisk cake flour, baking powder, baking soda, and salt together. Set aside. 
4. Use a handheld mixer(or stand-up) to beat the butter and sugar together on high speed until mixed(around 2 minutes). Beat in egg whites until combined (around 2 minutes). Then, beat in sour cream and vanilla extract until combined. On low speed, mix in dry ingredients, once incorporated slowly pour in milk with the mixer on low speed. Do not overmix. Whisk in strawberry puree. 
5. Pour batter into cupcake liners, about ⅔ way. 
6. Bake for 20-22 minutes. (once cupcakes are out of the oven let cool completely before frosting

Frosting

1. Melt white chocolate. (cut up white chocolate bar, 6 ounces) Using a double boiler or microwave. If using a microwave, put the chocolate in for 20 sec. increments until fully melted. Let it cool for 15 minutes before using in the frosting. 
2. Using a blender (or food processor), blend the freeze-dried strawberries until crushed. (you should have around ½ cup). Set aside.
3. In a large bowl, using a handheld mixer, beat butter on high speed until smooth(for about 1 minute). Add in confectioners sugar, the freeze-dried strawberry powder, white chocolate, 2 teaspoons heavy cream, vanilla extract, and salt then beat on medium-high speed for 2 minutes until combined. If too thick, add 2 more tablespoons of heavy cream and combine. If too sweet add more salt until desired.
4. Using leftover white chocolate, make chocolate covered strawberries for cupcake toppers. 
5. Once cooled, frost cupcakes and serve.