Entirely Elizabeth

Vanilla Cupcakes
Set your oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg.
Gently whisk the wet ingredients and then incorporate the dry ingredients. Do this until the batter is almost combined.
Continue to whisk while slowly pouring the lukewarm water into the batter. Whisk until the batter is combined and with no lumps. Be careful to not over mix.
Divide batter equally into the 12 cavities, filling them 2/3 of the way full.
Bake for 15-17 minutes. They should spring back to the touch and no longer glisten on the top.
Let the cupcakes cool for 10 minutes before removing from muffin tin. Cool them on a wire rack until room temperature.

Freeze Dried Strawberry Buttercream
Using a stand mixer or hand mixer, on medium-high speed, beat the unsalted butter and salt for 3 to 5 minutes. It should be lightened in color and fluffy.
Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 to 2 minutes. Repeat with the remaining powdered sugar.
Continue to beat the buttercream on low speed while slowly pouring in the heavy whipping cream. Continue to beat until it has been completely incorporated.
Add the freeze dried strawberry powder. Fold it in by hand with a spatula until smooth and well combined.
Set aside the strawberry buttercream or place it in a piping bag fitted with a piping tip.
Filling and Decorating the Cupcakes
Using a large piping tip or cupcake corer, remove the core of the cupcakes.
Fill a piping bag fitted with a piping tip with strawberry jam. A small spoon or a piping bag with the tip works too.
Fill the cupcakes with about one tablespoon of strawberry jam filling.
Frost the cupcakes with strawberry buttercream as desired and top with a fresh strawberry.