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Preheat oven to 180°C.
Line 24 muffin tins with cupcake papers.
Cream the butter and sugar together until light and fluffy.
Add the egg and vanilla extract and beat well.
In a separate bowl, sift together the cake flour, salt and baking powder.
Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
Fill cupcake liners about ¾ full with mixture.
Bake for 15-17 minutes until lightly golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in the pureed strawberries and continue mixing for 5 minutes until the icing is light and fluffy.
Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
Scatter over pink sprinkles, and then stick an edible wafer straw in each cupcake (I could only find long ones, so I cut each one into thirds.