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, then 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.

Divide the batter evenly among the cupcake liners and bake for 15-18 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool completely on a wire rack.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and mix until smooth.

Add the pureed strawberries, vanilla extract, and milk, then beat until fluffy and well combined.

Once the cupcakes are cooled, use a piping bag to frost each cupcake with the strawberry frosting.

Top each cupcake with a whole strawberry and sprinkle with edible flowers if desired.