Preheat oven to 350 degrees F. Prepare muffin tin with cupcake liners.
Whisk together flour, baking powder, baking soda, salt, and ground freeze dried strawberries. Set aside.
In another bowl, mix together strawberry puree, buttermilk, and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. In a small cup, whisk together whole egg and egg whites. Slowly add egg mixture into the butter mixture on low-medium speed until combined.
With the mixer on low, alternate adding flour mixture and buttermilk mixture. Start and finish with the flour. Scrape down the sides of the bowl with a spatula in between additions to ensure ingredients are thoroughly distributed.
Divide batter evenly among the prepared muffin tin. Bake for 20-25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cupcakes cool in muffin tin until cool enough to remove and transfer to wire rack to cool completely. Cupcakes are ready for icing once they are room temperature.