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Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
Place all cupcake ingredients into a large mixing bowl and mix well with an electric mixer for 2-3 minutes. Fill cupcake liners ⅔ fo the way full with cupcake batter.
Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely prior to frosting.
Cream together butter and cream cheese until well combined, light and fluffy - about 2 to 3 minutes, scraping down the sides of the bowl as needed. Add in one cup of powdered sugar and mix until well combined. Repeat with remaining powdered sugar, one cup at a time.
Add in strawberry puree, vanilla extract and jam. Beat with an electric mixer until well combined. If a thicker frosting is desired, add more powdered sugar, ¼ cup at a time. If a thinner frosting is desired, add in more strawberry puree, milk or cream, one tablespoon at a time, mixing well, until desired consistency is reached. Frost cupcakes with an offset spatula or by piping on. Top each cupcake with a fresh strawberry if desired.