Preheat oven to 350F/180C. Line muffin tin with 12 cupcake papers. Set aside.

In a medium bowl sift together flour, baking powder and salt. Set it aside.

In a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3 minutes until light and fluffy. Scrape down the sides and the bottom of the bowl as necessary. On medium speed, beat in the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not overmix – the less you mix, the lighter the cake will be. Fold in diced strawberries.

Divide the batter between 12 cupcake liners, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center of the cupcake comes out clean or with just a few moist crumbs. Let the cupcakes cool completely on a wire rack.

To make the frosting:

In a mixer bowl, place the heavy cream, sugar and instant pudding mix. Beat until soft peaks form. Add the strawberry puree and beat just until stiff peaks form. Don’t overbeat. Frost cupcakes immediately after making the frosting. Decorate with more strawberries if desired.

Store cupcakes in the refrigerator, tightly covered, for up to 3 days. Allow to come to room temperature before serving.

Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days or in the freezer for up to 2 months.