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1
For the cupcakes:
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Preheat oven to 375 F. Grease a 12-count muffin tin or line it with muffin liners.
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In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.
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With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
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Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 25 minutes. When done remove muffin tin from the oven and place it on a wire rack and let cupcakes cool completely.
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For the buttercream:
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Beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and strawberry puree. Beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
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Frost or pipe the top of the cupcakes with the buttercream and garnish with strawberry slices.
