Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the eggs, vanilla extract, and milk. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• In a small saucepan, combine the chopped strawberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency. Remove from heat and let cool.
• For the crunch topping: In a medium bowl, combine flour and granulated sugar. Cut in the cold butter with a pastry blender or your fingertips until the mixture is crumbly. Stir in the crushed freeze-dried strawberries if using.
• Fill each muffin liner about two-thirds full with cupcake batter. Spoon about 1 teaspoon of strawberry filling into the center of each cupcake. Sprinkle the crunch topping evenly over the batter.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
• For the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk and vanilla extract, until smooth and fluffy. Stir in the pureed strawberries for color and flavor.
• Once the cupcakes are completely cool, frost them with the strawberry frosting. You can optionally add more crushed freeze-dried strawberries or a fresh strawberry slice for garnish.