Preheat your oven to 350°F and line a 12-cup muffin tin with pink cupcake liners. In a large mixing bowl, cream the softened butter and sugar until the mixture looks fluffy and pale—about 3 minutes with an electric mixer. Add eggs one at a time, beating well after each addition until the batter looks smooth and unified.

In a separate bowl, whisk together flour and baking powder. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined. Stir in vanilla extract and a few drops of pink food coloring until you achieve a soft pastel shade.

Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly touched.

While cupcakes cool completely, beat butter until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add strawberry puree and cream, beating until the frosting reaches a smooth, pipeable consistency that holds its shape.

Using a piping bag fitted with a round tip, pipe pink buttercream onto each cooled cupcake. Gently press a mini marshmallow into the center for the snout, then add two chocolate chip 'eyes' above it.