Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners.

Grind freeze-dried strawberries into a fine powder using a coffee grinder or food processor. Whisk together strawberry powder, flours, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.

Beat together sugar and butter in a large bowl with an electric mixer until fluffy and noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla until incorporated.

Stir flour mixture alternately with milk into butter mixture until just incorporated. Portion into the prepared muffin cups.

Bake in the preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted into the center comes out clean, 16 to 18 minutes.