Preheat your oven to 350 degrees, and line a 12-cup muffin tin with paper cupcake liners. Set aside.

In a large bowl, whisk together the sugar, melted butter, and canola oil until well combined. Whisk in the egg and vanilla extract until just combined. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and powdered freeze dried strawberries. In a small bowl, whisk together the buttermilk and sour cream.

Add about 1/3 of the dry ingredients to the butter/sugar mixture and stir until just mixed through. Add in about 1/2 of the milk mixture, and stir to combined. Repeat this alternating mixing until everything has been mixed through.

Scoop your batter into your prepared cupcake liners. The batter will come pretty close to the top of each cupcake cup, but don't worry, that's how it's supposed to be! You should get 12 cupcakes from this batter. Bake the cupcakes for 16-18 minutes, or until a toothpick inserted into a cupcake comes out clean. Cool the cupcakes for 10 minutes in the pan, and then transfer them to a wire rack to cool completely.

In a large bowl, whip the heavy cream until soft peaks have formed. In a small bowl, whip the cream cheese until smooth. Add the cream cheese into the heavy cream along with the powdered sugar and vanilla extract, and continue whipping until stiff peaks have formed.

Frost cupcakes as desired, optionally topping each cupcake with half of a fresh strawberry. Enjoy!