These cupcakes are a sweet and delicate option, made with a fluffy batter that includes strawberry bits. The creamy frosting, with its pink hue and fruity flavor, makes them an eye-catching and tempting dessert to share anytime.

For the cupcakes:
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon fine salt
• ½ cup unsalted butter, at room temperature
• 1 cup sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 10 to 12 strawberries, hulled

For the strawberry cream frosting:
• 1 cup unsalted butter, at room temperature
• 4 ½ cups powdered sugar
• ¼ cup whole or lactose-free milk
• 1 teaspoon vanilla extract
• 1 cup freeze-dried strawberries

1. Make the cupcakes:
Preheat the oven to 180°C (350°F) and line a 12-cup cupcake tray with paper liners.
In a small bowl, mix the flour, baking powder, and salt. Set aside.
In another bowl, beat the butter and sugar until very creamy (about 60 seconds). Add the egg whites and vanilla, and mix until combined. Incorporate the flour mixture and milk in three additions, alternating between dry and wet ingredients. Mix just until everything is combined—don’t overbeat.
Dice the fresh strawberries into very small pieces and fold them into the batter using a spatula.
Divide the batter among the liners, filling each nearly to the top. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the frosting:
Using a mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla. Start mixing on low speed until incorporated, then beat on high for about 30 seconds.
Process the freeze-dried strawberries into a fine powder. You can use a food processor, or if you don’t have one, place the strawberries in a plastic bag and crush them with a rolling pin.
Add the strawberry powder to the frosting and mix well.

3. Decoration:
Once the cupcakes are fully cooled, frost generously using a small spatula or piping bag.

• Make sure all ingredients are at room temperature before you start.
• If you can’t find freeze-dried strawberries, you can use a few drops of red food coloring to achieve the pink hue.
• Don’t frost the cupcakes while they’re still warm — the frosting may melt.
• For decorating, a piping bag or an angled spatula will be your best allies.