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

In a blender, puree the fresh strawberries until smooth. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture while mixing until just combined.

Gently fold in the strawberry puree, ensuring it’s evenly distributed throughout the batter.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.

In a mixing bowl, beat together the softened butter and powdered sugar. Gradually add in the strawberry puree until the frosting is smooth and creamy.

Once the cupcakes are completely cooled, spread or pipe the strawberry frosting on top.

Serve the cupcakes at your next family gathering and watch them disappear in no time!