Preheat the oven to 350°F and line a muffin pan with paper liners.

Use a blender to turn freeze-dried strawberries into a powder, reserving 3 tablespoons for the frosting.

In a medium bowl, whisk together the remaining strawberry powder, flour, baking powder, and salt until evenly combined.

In a large bowl, whisk eggs with sugar until well blended. Add vanilla and vegetable oil, beating until incorporated. Mix in yogurt until smooth.

Fold in the dry ingredients until just combined and no lumps remain.

Scoop or pour batter into lined muffin pan, filling the cups about ¾ full.

Bake for 14-17 minutes until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Place cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.

Add the 3 reserved tablespoons of freeze-dried strawberries and continue to beat until well combined.

Then add vanilla and sift in powdered sugar and beat until smooth and light.

Transfer the frosting to a piping bag fitted with a large piping tip and allow to chill in the refrigerator until ready to pipe.

When the cupcakes are cooled, pipe on the strawberry cream cheese frosting.