• Preheat oven to 350 degrees F and line a cupcake pan with paper liners.
• For the cupcakes: With a Kitchen-Aid or electric mixer, beat the butter and sugar until creamy, 2 minutes or so.
• Add the sour cream and vanilla extract, until blended.
• Add the egg whites, one at a time, until blended.
• In a separate bowl, combine all the dry ingredients.  In a third bowl, combine the milk and strawberries.
• Add a small amount of dry mixture to your batter, blending as you add.  Then alternate between strawberry mixture and dry mixture until all the ingredients are added.
• Fill cupcake liners 1/2 - 2/3 of the way full.  Bake at 350 degrees F for 15 minutes, rotating them about halfway through.
• After 15 minutes test them by inserting a toothpick into the center of one cupcake.  Remove the cupcakes when the toothpick comes out clean.  Total time 15-20 minutes.
• After a few minutes, remove the cupcakes from the tray and allow to cool for several hours.

Once the cupcakes are cool, prepare the Honey & Vanilla Buttercream Frosting:

• Blend together the powdered sugar, milk, honey, vanilla bean paste and vanilla extract until whipped.
• Add the turquoise food coloring and blend until you reach the desired shade of turquoise.
• Messily whip the frosting on top of the cupcakes.
• Roll the edges in rainbow sprinkles.
• Serve on a festive occasion!