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Special equipment: a 12-count muffin tin, cupcake liners
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Preheat the oven to 350 degrees F.
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For the white cake batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy.
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One at a time, add the eggs, mixing each one in completely before adding the next.
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Add the vanilla and beat to combine.
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In another bowl, sift or whisk together the flour, baking powder and salt.
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With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate.
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Beat in the remaining flour mixture.
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Transfer the batter to a clean bowl and set aside.
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For the chocolate cake batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy.
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Add the eggs one at a time, mixing completely before adding the next; then add the vanilla, beating to combine.
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In yet another bowl, sift or whisk together the flour, cocoa powder, baking powder and salt.
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With the mixer running, add a third of the flour mixture; then add the milk, beating just to incorporate.
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Beat in the remaining flour mixture.
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Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
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Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.
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Bake for 15 to 18 minutes, or until a cake tester comes out clean.
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Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.
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For the strawberry buttercream: Puree the strawberries in a blender until completely smooth.
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Press through a fine-mesh sieve into a small saucepot.
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Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup.
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Cool completely.
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In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined.
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Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar.
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Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.
