Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners. This ensures easy removal of the cupcakes after baking.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.

In another bowl, cream the softened butter until light and fluffy using an electric mixer. This incorporates air into the butter, making the cupcakes light.

Add the eggs one at a time, mixing well after each addition. This helps to emulsify the mixture.

Mix in the milk, strawberry puree, and vanilla extract until well combined. The strawberry puree adds moisture and flavor.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to dense cupcakes.

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. This allows room for the cupcakes to rise.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully cooked.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

In a large mixing bowl, beat the softened butter until creamy. This forms the base of your frosting.

Gradually add the sifted powdered sugar, mixing on low speed until combined. This prevents a sugar cloud.

Add the strawberry puree and vanilla extract, mixing until smooth. Adjust the consistency with milk if necessary.

Once the cupcakes are completely cool, use a piping bag to frost each cupcake generously.

Sprinkle the graham cracker crumbs on top of the frosted cupcakes for added texture and flavor.

Garnish each cupcake with a fresh strawberry on top for a beautiful presentation.