Preheat your oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.

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

In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Add a few drops of pink food coloring to the batter and mix until the color is evenly distributed throughout.

Spoon the batter into the prepared muffin tin, filling each liner two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy and smooth.

Gradually add the powdered sugar, mixing well after each addition. Stir in the strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Once the cupcakes are completely cool, frost them with the strawberry buttercream using a piping bag or a spatula.

Serve the cupcakes immediately or store them in an airtight container until ready to serve.

Store cupcakes in a cool place in an airtight container for up to three days. For longer storage, freeze the unfrosted cupcakes and frost before serving.