Preheat oven to 325 degrees. Line two 12 cup muffin pans with cupcake liners.

Cream butter in an electric stand mixer fitted with a paddle attachment for about a minute.

Pour in sugar and beat for about 4 more minutes or until fluffy.

While beating the butter and sugar, sift flour, baking powder and salt into a small bowl. Set aside.

Add eggs and vanilla to the batter and beat just until the yellow disappears.

Now add in the flour mixture and buttermilk; alternating by starting and ending with the flour mixture. Don't blend too long or else you'll end with some very tough cupcakes.

Scoop batter into cupcake liners filling ¾ of the way full.

Bake for 15-17 minutes or until a toothpick comes out clean.

Allow to cool in the pan for about 5 minutes and then remove to completely cool on a wire rack.

While the cupcakes are cooling, make the buttercream by crushing the strawberries in a plastic bag with a rolling pin.

Push the powder through a sieve to make sure there are no huge crumbs remaining. Set aside.

Beat butter on medium until creamy for a couple minutes.

Add sugar, strawberry powder, and vanilla. Beat on high for a few minutes until it comes together.

Place buttercream in piping bag and pipe over cooled cupcakes.

Garnish each cupcake with a fresh strawberry. Say Grace and enjoy!!