Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners. In a large mixing bowl, combine flour and sugar; whisk together until evenly mixed.
Add melted butter, eggs, milk, and strawberry puree to the dry ingredients. Use an electric mixer on medium speed to blend until the batter is smooth and slightly frothy, about 2-3 minutes. The mixture should be uniform with no visible lumps.
Spoon the batter into cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from oven and transfer to a cooling rack to cool completely.
While cupcakes are cooling, prepare the frosting. In a mixing bowl, beat softened cream cheese, mascarpone, and powdered sugar on medium speed until fluffy and smooth, about 3-4 minutes. The frosting should be creamy and spreadable.
Once cupcakes are completely cooled, pipe the frosting onto each cupcake using a piping bag fitted with a star tip. Decorate with halved fresh strawberries on top for an eye-catching finish.
Serve immediately or refrigerate briefly to set the frosting. The cupcakes have a moist crumb with a bright pink hue, finished with a tangy cream cheese-mascarpone frosting and fresh strawberry garnish.
