Prepare Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Cream Butter and Sugar: Using a stand mixer, beat the room temperature unsalted butter until it's creamy. Gradually add granulated sugar, continuing to mix until light and fluffy.

Mix Wet Ingredients: Combine sour cream and whole milk in a measuring cup, then set aside.

Incorporate Eggs: Add eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Add vanilla extract.

Add Dry and Wet Mixtures: Gradually alternate adding the flour mixture and the sour cream mixture to the butter mixture, mixing until just combined.

Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, adding pink food coloring if desired.

Prepare for Baking: Line muffin tins with cupcake liners and fill each cup about two-thirds full with batter.

Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack.

Make the Frosting: Beat soft butter and a pinch of salt until creamy. Gradually add powdered sugar and strawberry puree, mixing until fluffy.

Frost and Garnish: Pipe the strawberry frosting onto each cupcake, garnishing with fresh strawberries.