1.Preheat oven to 350 degrees, line muffin pans with liners. Set aside.
2.Using a stand mixer or handheld mixer, beat batter until light and fluffy.
3.With a rubber spatula, dig down and make sure all dry is incorporated into wet ingredients.
4.Fill muffin cups about 2/3 to 3/4 full.
5.Bake for about 20 to 23 minutes. Check after 20 minutes. A toothpick should come out clean or with dry crumbs.
6.Let cool on wire rack at least 30 minutes. Invert onto rack to cool completely.
7.To make the frosting; Use a stand mixer or handheld mixer. Cream butter until light and fluffy.
8.Add in powdered sugar a large spoonful at a time. Next, vanilla extract, salt, heavy cream then the strawberries. Mix until the frosting is thick, and creamy.
9.Scoop into large disposable piping bag or, spoon on each cupcake and smooth out with a butter knife or an offset spatula. Top with a maraschino cherry if using. Enjoy the strawberry deliciousness!