For the cupcakes:

• Preheat oven to 350 degrees.
• Line a cupcake baking sheet with paper liners, or grease the pan with baking spray.
• Cut one cup's worth of strawberries into small chunks (approximately 10 strawberries).
• Finely chop fresh basil leaves into small pieces.
• In a large bowl, whisk flour, baking powder, salt, and set aside.
• In another large bowl, add softened butter and sugar. Using a hand mixer, beat the butter and sugar until the mixture is fluffy. Add eggs, vanilla, and then sour cream until the mixture is thoroughly combined.
• Slowly add flour mixture into the wet mixture until everything is evenly combined.
• Gently fold chopped strawberries and basil into batter.
• Fill cupcake liners about 2/3 full.
• Put cupcakes in the oven, and cook for about 20 minutes. Use a toothpick or knife to check that they're done baking.
• Take cupcakes out of the oven, and let them cool on a wire cooling rack.

For the frosting:

• Using a hand mixer, beat the softened butter until it's fluffy.
• Slowly add in confectioners' sugar until it's evenly combined with the butter.
• Gradually add heavy cream until frosting is smooth.
• Using a blender or food processor, puree freeze-dried strawberries until it's a powder-like consistency.
• Add pureed freeze-dried strawberries to frosting and mix until fully combined.
• Frost cupcakes as desired.
• Optionally, garnish cupcakes with a strawberry slice and/or basil leaf.