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, and mix until just combined.

Fold in the chopped strawberries gently.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Allow the 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 heavy cream and pureed strawberries, and mix until well combined and fluffy.

Frost the cooled cupcakes with the strawberry frosting.