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. 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. Mix until just combined.

Fold in the chopped strawberries gently.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

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

Gradually add the powdered sugar, mixing well until combined.

Add the pureed strawberries and vanilla extract, mixing until smooth.

If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Once the cupcakes are completely cooled, frost them generously with the strawberry frosting.

Garnish with additional chopped strawberries if desired.