Strawberry Cupcakes with Cream Cheese Frosting
from https://www.foodandwine.com/

These sweet and tangy Strawberry Cupcakes with Cream Cheese Frosting pair juicy, fresh berries with vibrantly colored and concentrated freeze-dried strawberries for the ultimate summer treat. Processing the dried strawberries with a touch of sugar helps to keep them from clumping together so they evenly disperse in the batter. A simple, not-too-sweet cream cheese frosting keeps these moist and tender cakes well-balanced and beautifully decorated.

Cupcakes
1 1/2 cups freeze-dried strawberry slices
2/3 cup plus 4 tablespoons granulated sugar, divided
1/2 cup (4 ounces) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
1 1/2 cups (about 6 3/8 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup whole buttermilk
3/4 cup chopped fresh strawberries (about 6 strawberries), plus halves for garnish

Frosting
1 (8-ounce) pkg. cream cheese, softened
1/2 cup (4 ounces) unsalted butter, softened
1/2 teaspoon vanilla extract
2 1/2 cups (about 10 ounces) powdered sugar
[reserved 1/4 cup powdered strawberry mixture]

Prepare the Cupcakes
Preheat oven to 350°F. Process freeze-dried strawberries and 4 tablespoons of the sugar in a food processor until mixture forms a fine powder, about 1 minute. Reserve 1/4 cup powdered strawberry mixture for frosting. Set aside remaining 1/3 cup powdered strawberry mixture.

Beat butter and remaining 2/3 cup sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla, lemon zest, and lemon juice.

Whisk together flour, baking powder, salt, baking soda, and 1/3 cup powdered strawberry mixture in a medium bowl. Gradually add to butter mixture alternately with buttermilk, in 3 additions, beginning and ending with flour mixture. Beat just until blended after each addition. Gently fold in chopped strawberries. Place 12 paper liners in a 12-well standard-size muffin pan. Divide batter evenly among wells (about 1/3 cup each).

Bake in preheated oven until a wooden pick inserted in centers comes out clean, 22 to 24 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely, about 30 minutes.

Prepare the Frosting
Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high until pale and fluffy, about 3 minutes. Reduce speed to low, and gradually beat in vanilla, powdered sugar, and reserved 1/4 cup powdered strawberry mixture. Increase speed to medium-high, and beat until well combined and fluffy, about 1 minute. Transfer frosting to a large piping bag fitted with a 1/2-inch closed star tip. Pipe frosting evenly over cupcakes. Garnish with strawberry halves.

Serve immediately, or store, covered, in refrigerator for up to 3 days.

Makes 12 cupcakes