Prepare the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Strawberry Whipped Frosting:

1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the fresh strawberry puree and vanilla extract. Continue whipping until stiff peaks form.

Decorate the Cupcakes:

1. Pipe generous swirls of strawberry whipped frosting onto each cupcake.
2. Sprinkle with colorful rainbow sprinkles for a fun and festive touch.