Name: Strawberry Cupcakes with Creamy Strawberry Buttercream
Prep time: 30 min
Cook time: 24 min
Total time: 3 h 50 min
Yield: 16-17 cupcakes
Ingredients: 8-9 large strawberries*; 1 large egg + 2 egg whites, room temperature and separated; 2 cups (250g) all-purpose flour* (spoon & leveled); 1/4 cup (30g) cornstarch*; 2 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (180g) unsalted butter, softened to room temperature; 1 and 1/2 cups (300g) granulated sugar; 3 teaspoons pure vanilla extract; 1 cup (240ml) whole milk, room temperature*; 1 cup (10-12g) freeze-dried strawberries*; 1 cup (235g) unsalted butter, softened to room temperature; 4 cups (480g) confectioners' sugar; 3 Tablespoons (45ml) heavy cream; 1 teaspoon pure vanilla extract; salt, to taste