Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add softened butter, eggs, vanilla extract, and milk. Beat on medium speed until smooth and well combined.

Divide batter evenly among prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

In a medium bowl, combine flour, sugar, and cinnamon.

Pour in the melted butter and stir until the mixture resembles coarse crumbs.

Stir in the crushed freeze-dried strawberries.

Spread the crunch topping evenly on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy. Let cool completely.

In a large bowl, beat softened butter until creamy.

Gradually add powdered sugar, alternating with strawberry puree, beating until smooth and well combined. Add vanilla extract.

If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Once cupcakes are completely cooled, frost them generously with the strawberry frosting.

Sprinkle the strawberry crunch topping over the frosting.