1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, milk, sour cream, eggs, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in white chocolate chips and chopped strawberries.
5. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. For the frosting, beat butter on high speed until creamy. Add powdered sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes.
9. Frost cooled cupcakes and garnish with additional strawberries and white chocolate chips.
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