Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the sifted flour, ground almonds, and chopped toasted almonds to combine evenly.
In a separate bowl, beat the softened butter and granulated sugar with a whisk or electric mixer until the mixture is light and creamy, about 3-4 minutes. It should look pale and fluffy with a slight sheen.
Add eggs one at a time to the butter mixture, beating well after each addition until fully incorporated. Mix in the vanilla extract.
Pour in the milk and continue beating until the batter is smooth and slightly thickened.
Gradually fold in the dry ingredients, mixing gently just until everything is combined and the batter is fluffy.
Stir in the pureed strawberries to incorporate a bright pink hue and fruity flavor into the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until the cupcakes spring back lightly when pressed and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the strawberry buttercream by beating the softened butter until smooth and creamy.
Gradually add powdered sugar, heavy cream, and vanilla, beating on medium-high until the frosting is fluffy and spreadable. Mix in a small spoonful of strawberry puree for color and flavor if desired.
Frost each cooled cupcake generously with the strawberry buttercream and sprinkle with chopped toasted almonds to garnish.
