Creating these Strawberry Crunch Cupcakes is simple when you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Combine Wet Ingredients: Mix in the pureed strawberries until well incorporated.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
7. Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake: Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes. Then transfer to wire racks to cool completely.
10. Prepare Crunch Topping: In a small bowl, mix together crushed graham crackers, whipped topping, melted butter, and sugar until combined.
11. Top Cupcakes: Once the cupcakes are completely cool, sprinkle the crunch topping generously over each cupcake.