Preheat the oven to 350°F (175°C). 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. 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 ingredients, alternating with the milk. Mix until just combined.

Fold in the chopped strawberries.

Divide the batter evenly among the cupcake liners.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely on a wire rack.

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

Gradually add the powdered sugar, mixing well.

Add the pureed strawberries and vanilla extract, and beat until smooth and fluffy.

Once the cupcakes are cool, frost them with the strawberry frosting.