Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set aside.
Puree the strawberries in a small blender or food processor until smooth. Measure out 1/2 cup of the strawberry puree and set aside.
In a large mixing bowl, whisk together the sifted flour and half of the sugar until combined. Add the softened butter and mix until the mixture resembles coarse crumbs, either with a whisk or hands for a crumbly texture.
Add the eggs one at a time, mixing well after each addition to incorporate air and achieve a smooth batter.
Stir in the vanilla extract and strawberry puree until the mixture is smooth and evenly colored with pink hues.
Gradually pour in the milk while mixing to loosen the batter, ensuring a silky, pourable consistency.
Gently fold in the remaining dry ingredients, mixing just until combined so the batter stays light and airy.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full for even rising.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes will turn a light golden color, and their scent will be fragrant with strawberries and vanilla.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the frosting by beating together the softened butter and powdered sugar until creamy and spreadable. Chill briefly if needed for ease of spreading.
Once the cupcakes are fully cooled, generously spread or pipe the vanilla frosting on top of each cupcake. Garnish with small strawberry slices if desired.
