Preheat the oven to 350 F and line a 12-cup muffin pan with cupcake liners.
Whisk together flour, baking powder and salt in a large bowl.
In a separate bowl, combine together the melted butter, oil, dairy-free milk, sugar, eggs and vanilla.
Beat until well combined.
Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour.
Using a regular spoon, add the batter to the lined cupcake tins. Fill about 2/3 to ¾ of the way.
Bake for 18-22 minutes or until a toothpick comes out clean.
Remove from oven, let cool for 10 minutes in the cupcake tray and the carefully remove and finish cooling on a cooling rack.
Once cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (or snack on while you finish making the cupcakes).
Spoon about 1 tsp of cooled strawberry filling into each cupcake.
Transfer the strawberry buttercream filling into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
Top with a sliced strawberry and enjoy!
Store in an airtight container in the fridge for up to 3 days.
Strawberry Buttercream Frosting
Add the room temperature butter to a bowl of a stand mixer.
Beat for about 5 minutes, until fully whipped.
Beat in the freeze-dried strawberries, powdered sugar and sea salt one cup at a time while the mixer is running on low speed. Let run for about 5 minutes.
Beat in the non-dairy milk and vanilla until completely creamy and well combined.
Pipe onto cupcakes. Store any extra in the fridge for up to 2 weeks.
Strawberry Jam
I would suggest making the jam the night before you want to make the cupcakes so that it has time to fully cool.
Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened.
Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
Notes
If you don’t have a stand mixer, you could also use a hand held one.If you are gluten-free you can substitute all-purpose flour for gluten-free 1-to-1 baking flour.