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

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

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

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

Fold in the chopped strawberries gently.

Divide the batter evenly among the cupcake liners and bake for 15-18 minutes or until a toothpick comes out clean.

Allow cupcakes to cool completely before frosting.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Add the pureed strawberries and vanilla extract, and mix until well combined and fluffy.

Frost the cooled cupcakes with the strawberry frosting.