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

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 pureed strawberries and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

For the frosting, whip the heavy cream and gradually add powdered sugar until you reach your desired sweetness.