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Pre-heat oven to 350 degrees F. Line a muffin pan with paper liners.
Add the freeze-dried strawberries to a blender or food processor and blend until a powder is formed. Remove three tablespoons for the frosting and set both aside.
In a medium sized bowl, mix together the flour, baking powder and salt.
In a large bowl cream together the butter and sugar. Next, add the eggs, one at a time, mixing after each addition. Add the vanilla and mix again.
Add the dry ingredients to the wet ingredient and mix. Add the milk and mix again until a smooth batter is formed.
Fold in the strawberry powder (all but three tablespoons) and fresh strawberries.
Fill the muffin time about ¾ of the way full. You don't want to overfill your cupcakes.
Bake cupcakes until a fork inserted in the center comes out clean, 25-30 minutes.
Place cupcakes on a cooling wrack and cool completely before frosting.
Add all the frosting ingredients, including the 3 tablespoons strawberry powder, to a medium sized bowl and mix until combined and smooth.
Frost cupcakes with desired amount of frosting and enjoy!