Preheat your oven to 350°. Line 2 cupcake pans with cute little liners. In a stand mixer, mix together all your dry ingredients for about one minute. Add your softened butter and oil, and mix on low speed until it’s the texture of wet sand and all the dry ingredients are coated in delicious fat.

Whisk together your eggs and yolks, vanilla, and sour cream. Add to the stand mixer and mix on medium speed until everything is just incorporated. About one minute. DO NOT JUST KEEP MIXING! We don’t want tough cupcakes.

Remove bowl from stand mixer and use a rubber spatula to make sure all the ingredients are well mixed. There might be tiny lumps, and that’s okay. This is bits of fat and it will all come together while baking. Trust me.

For regular sized cupcakes, fill a lined cupcake tin using a large (3 tbs) cupcake or ice cream scoop. This will fill each liner about ½-2/3 full.

Place your freeze dried strawberries in the food processor and pulse 5-6 times, or until you get a good powdery consistency, you know, like Kool-Aid before you add water.

Mix your strawberry powder with your powdered sugar and whisk it together.

In the bowl of your stand mixer, beat butter for 2-3 minutes or until it turns a lighter shade of yellow and looks quite fluffy.

Add your "strawberry sugar" to your butter, ½ cup at a time. To avoid a sugar shower, start on low and increase speed as it is incorporated. After each sugar addition, turn the mixer to high for a few seconds to lighten the frosting a bit. Add salt, 2 tablespoons of cream, and the vanilla and mix in completely. Now let 'er rip! Turn your mixer up to high and let it go about 2-3 minutes, or until very light and fluffy. If it feels too stiff, add the last tablespoon of cream. If it feels too "loose" you can add ¼ cup of powdered sugar.

Frost the cupcakes by your favorite method and enjoy your light and fluffy cupcakes. Ahh. The perfect food, right?