Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside.
Add 1/4 cup of strawberry powder to a small mixing bowl along with flour, sugar, salt, baking powder and baking soda. Mix with a whisk to distribute evenly. Set aside.
In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a medium mixing bowl along with buttermilk, vegetable oil, egg, and vanilla extract. Beat together with a whisk until smooth.
Add the flour mixture to the wet ingredient mixture and fold until just combined.
Use a large ice cream scoop to divide batter into the previously prepared muffin pan. One flat scoop of batter for each cupcake cavity, or about 1/4 cup of batter each.
Bake in the middle oven rack for 16 - 17 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and allow to cool to the touch, remove cupcakes from the pan and allow to cool completely on a wire rack.