White Chocolate Strawberry Cupcakes

Adapted from vanilla cupcakes and strawberry cake these white chocolate strawberry cupcakes combine creamy white chocolate real strawberries and fluffy cupcakes. Reduced strawberry puree and freezedried strawberries are the secrets to real strawberry flavor.
Ingredients
1 and 34 cups 207g cake flour spooned leveled
1 teaspoon baking powder
14 teaspoon baking soda
14 teaspoon salt
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
1 cup 200g granulated sugar

3 egg whites at room temperature
14 cup 60g sour cream or plain yogurt at room temperature
1 and 12 teaspoons pure vanilla extract
13 cup 80ml whole milk at room temperature
14 cup reduced strawberry puree see note
White Chocolate Strawberry Frosting
1 cup about 25g freezedried strawberries
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
6 ounces 170g white chocolate melted and slightly cooled see note
14 cup 60ml heavy cream halfandhalf or milk at room temperature
1 teaspoon pure vanilla extract
18 teaspoon salt
optional fresh strawberries coated with 2 ounces melted white chocolate
Instructions
Make the reduced strawberry puree and allow it to cool completely. See Note for instruction.
Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. Line a second pan with 2 or 3 linersthis recipe makes 1415 cupcakes. Set aside.
Whisk the cake flour baking powder baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment beat the butter and sugar together on high speed until smooth and creamed about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low slowly pour and mix