Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, vanilla extract, and strawberry puree, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring gently until just combined.

Divide the batter evenly among the lined cupcake molds, filling each about two-thirds full.

Place the cupcakes in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until well combined. Add the vanilla and milk, then beat until fluffy.

Once the cupcakes are completely cooled, frost them generously with the prepared frosting, and garnish with fresh strawberries.

Serve immediately and enjoy these sweet treats!