1. Preheat oven to 350 degrees F. and line a cupcake tin with cupcake liners.  Set aside.
2. In a large bowl, combine the dry ingredients: flour, baking powder, and salt.  Set aside.
3. In a separate bowl, whisk together the sugar, oil, and eggs until incorporated.  Add milk and vanilla extract and whisk until smooth.
4. Add the dry ingredients to the wet ingredients until everything is incorporated and clump-free.
5. Divide the batter evenly between the cupcake molds and bake for about 20-25 minutes depending on the range of your oven, or until the cake tester comes out clean. 
6. Transfer to a wire rack and let cool completely.

For the strawberry glaze:

1. In a bullet blender, blitz about 10 fresh strawberries.  You should get about ½ cup of puree.
2. In a bowl, sift confectioner's sugar and whisk in melted butter and ¼ cup of strawberry puree.
3. Beat until the glaze is smooth.  If you find the glaze is still too thick, add more of the strawberry puree to thin it out.
4. Dip the cooled cupcakes in the glaze and sprinkle with dried flowers for garnish if desired.  Serve and enjoy!