Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt until evenly combined. Set aside.Checkpoint: You are ready to move on when the dry ingredients look uniform with no lumps.

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat ½ cup softened butter and ¾ cup granulated sugar on medium-high speed for 3–4 minutes until the mixture is pale, fluffy, and almost doubled in volume.

Add the 2 eggs one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix for 15 seconds more.Checkpoint: You are ready to move on when the mixture looks smooth and creamy with no streaks.

In a small bowl or measuring cup, stir together ½ cup whole milk and ¼ cup strawberry milkshake syrup until combined. The liquid will turn pink — this is exactly what you want.

With the mixer on low speed, add one-third of the flour mixture to the butter mixture and mix just until combined (about 15 seconds). Pour in half of the strawberry milk and mix gently. Repeat, alternating flour and liquid, ending with the final third of flour. Do NOT overmix — stop as soon as you see no dry streaks.

Using a rubber spatula, gently fold in ½ cup finely crushed freeze-dried strawberries and 2–3 drops of pink food coloring if desired. The batter should be thick, smooth, and a soft blush-pink color.

Divide the batter evenly among the 12 lined cups using an ice cream scoop or a large spoon, filling each cup about two-thirds full. Do not overfill or the cupcakes will spill over.Checkpoint: You are ready to move on when each liner is filled to about ⅔ capacity and looks level.

Bake on the middle rack of the preheated oven for 18–22 minutes. The cupcakes are done when the tops are lightly golden, spring back when gently pressed, and a toothpick inserted in the center comes out clean or with just a few dry crumbs.

Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack. Allow them to cool completely to room temperature — about 30–40 minutes — before frosting. Frosting warm cupcakes will cause it to melt and slide off.Checkpoint: You are ready to frost when the cupcakes feel completely cool to the touch on both the top and bottom.

Make the frosting: In a large bowl, beat 1 cup softened butter on medium-high speed for 3–4 minutes until very pale, almost white, and fluffy. This step is key for a light, airy frosting.

With the mixer on low speed, gradually add 3 cups sifted powdered sugar, about ½ cup at a time. Mix slowly to avoid a sugar cloud, then increase to medium speed for 1 minute after each addition.

Add 3 tablespoons heavy cream, 3 tablespoons strawberry milkshake syrup, ½ teaspoon vanilla extract, 1 pinch of salt, and 2–3 drops of pink food coloring if desired. Beat on high speed for 3–4 minutes until the frosting is very fluffy, silky, and a beautiful pink color.Checkpoint: You are ready to pipe when the frosting holds stiff peaks and looks glossy and smooth.

Transfer the frosting to a large piping bag fitted with a 1M or 2D star tip. Starting from the outside edge of each cooled cupcake, pipe in a circular motion toward the center, building a tall swirl. Apply steady, even pressure for a consistent shape.

Immediately garnish each cupcake with a mini paper straw pressed gently into the frosting, half a fresh strawberry placed beside the straw, and a pinch of rainbow sprinkles scattered over the top. Serve and enjoy!