The cupcakes:
Preheat the oven to 350°F (180°C).
Line 6 muffin tin cups with paper liners.
Sift the flour, baking powder, and salt, and set aside.

In a small bowl, whisk together the milk, vanilla extract, and strawberry puree.
Cream the butter and sugar until light and fluffy.
Add the egg and mix until well combined.
Add the dry ingredients in alternating with the milk mixture, and mix until smooth.
Divide the batter among the prepared muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze:
Beat the butter, cream cheese, and powdered sugar in the mixing bowl.
Add the strawberry puree, one tablespoon at a time, until the glaze is smooth and spreadable.
Top the cooled cupcakes with the glaze and decorate with small candies.