Strawberry Cupcakes with Strawberry White Chocolate Buttercream

Ingredients

• 1/2 c. (1 stick) unsalted butter, room temperature
• 1 c. granulated sugar
• 3 egg whites
• 2 tsp. vanilla extract
• 1 3/4 c. cake flour
• 2/3 c. sliced freeze dried strawberries pureed into powder
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher sea salt
• 2/3 c. full-fat sour cream or whole milk Greek yogurt
• 1/2 c. whole milk
• 2/3 c. diced strawberries (about 1/8-inch in size)
• FOR THE FROSTING:
• 1 c. (2 sticks) unsalted butter, room temperature
• 1 c. freeze dried strawberries, pureed into powder
• 3 1/2 c. powdered sugar
• 3 tbsp. cooked strawberry puree* (see notes)
• 2 oz. Ghirardelli white chocolate, melted and at room temperature
• 1/2 tsp. vanilla extract
• 1/8 tsp. kosher sea salt