Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a mixing bowl, cream together the softened butter and sugar using a silicone spatula until the mixture is pale and fluffy, about 2-3 minutes. You should hear a gentle fluffing sound and see the color lighten.
Add the eggs one at a time, mixing well after each addition to incorporate fully. The batter will look smooth and slightly glossy.
Stir in the vanilla extract, then alternate adding the flour and milk to the mixture, starting and ending with the flour. Mix gently but thoroughly so the batter remains light and airy.
Gently fold in the chopped strawberries, just until evenly distributed throughout the batter. The mixture should be slightly thick but pourable.
Spoon the batter into each cupcake liner, filling about two-thirds full. Smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and transfer them to a cooling rack. Let them cool completely before frosting or glazing.
Optionally, top the cooled cupcakes with a fresh strawberry glaze or a light layer of frosting for extra flavor and presentation.
Serve these light, moist cupcakes with bursts of fresh strawberry flavor. Enjoy as a simple dessert or a delightful snack!
