Preheat oven to 350°F.

In a medium bowl, add flour, baking powder, baking soda and salt.  Stir together with a whisk, and set aside.

In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla, melted butter and oil, and blend.

Add sour cream and freeze dried strawberries powder and blend.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour.  Blend until just combined.  Scrap down the side of the bowl.

Add the diced strawberries and blend just until fully incorporated.

Scoop the batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

Bake cupcakes in pre-heated oven for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center of a cake comes out clean.

Cool in the pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

Cool fully (about an hour) before frosting.

In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).

Add cream cheese, and then continue to beat until smooth.

Add freeze dried strawberry powder and blend.

One cup at time, add 2 cups of powdered sugar, beating after each addition.

Add the vanilla and salt and blend.

While slowly mixing, add the remaining 2 1/2 cups powdered sugar.

Add finely diced strawberries and blend.

Continue to blend until all ingredients are fully incorporated and the mixture is smooth and fluffy.  Scrape down the sides of the bowl as needed.

Fill a pastry bag with the frosting and pipe onto fully cooled cupcakes.

Top frosted cupcakes with a fresh strawberry, if desired.