• Preheat the oven to 350°F. Line 18 muffin cups with cupcake liners.
• Place the strawberries in a medium microwave-safe bowl and microwave on high for 1 minute. Gently mash with a fork just until juices begin to release. Set aside.
• In a measuring cup, mix together the milk and vanilla extract. Set aside.
• In a small bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
• Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
• Add the eggs, one at a time, and mix until well combined, scraping down the sides of the bowl between additions. Increase mixer speed to medium-high and beat until light and fluffy, about 2–3 minutes.
• Add one-third of the flour mixture and mix until just combined. Add half of the milk mixture, mixing until just combined. Repeat with another one-third of the flour mixture and the remaining milk. Finally, add the remaining flour mixture and mix until just combined, scraping down the bowl as needed. Gently fold in the strawberries by hand.
• Divide the mixture evenly among the cupcake liners. Rest the batter for 10 mionutes before baking.
• Place the cupcakes in the oven and bake for 12 to 15 minutes, or until the muffins spring back when gently pressed in the center (you can also insert a toothpick in the center and remove the cupcakes from the oven when the toothpick comes out clean).
• Let the muffins cool in the pan for 3–4 minutes. Remove from the pan and place on a cooling rack to cool completely.

Cream Cheese Frosting

• In a large bowl, using a handheld or stand mixer fitted with a paddle, beat the cream cheese on high speed until smooth. Add the butter and beat on high until well combined and smooth, scraping down the bowl as needed.
• Add the powdered sugar, vanilla extract, and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, then turn the mixer on medium for 2 minutes. Scrape down the bowl again, and turn the mixer on high for 3–5 minutes, or until the frosting is light and fluffy.