Baking these Gluten-Free Strawberry Cupcakes is a simple process. Follow these steps to create your own batch:

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, and then mix in the vanilla extract until well combined.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Be careful not to over-mix.
6. Fold in Strawberries: Gently fold the chopped strawberries into the batter until evenly distributed.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and allow them to cool in the pan for 10-15 minutes before transferring to wire racks to cool completely.
10. Prepare Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream until the frosting is smooth and fluffy.
11. Frost and Decorate: Once the cupcakes are completely cool, frost them using a knife or piping bag. Top each cupcake with a slice of fresh strawberry if desired.

These steps will guide you through creating delectable Gluten-Free Strawberry Cupcakes that are sure to impress!