Preheat the oven to 350 deg F. Have your child line 18 muffin cups with cake liners and set aside.

Have your child measure and stir together the flour, baking powder, baking soda, and salt until well mixed.

In a large bowl with an electric mixer set to medium-high speed, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Reduce the speed to low, and beat in the flour mixture alternately with the yogurt, beginning and ending with the flour mixture. Beat in the vanilla. Pour the batter evenly into the lined muffin cups.

Bake the cupcakes until golden on top and a toothpick inserted into the center of each comes out clean, about 15 minutes. Transfer the pan to a rack to cool completely.

While the cupcakes are cooling, prepare the strawberry frosting. In a medium bowl with an electric mixer, cream the butter until it is pale and fluffy. Add the strawberries and beat for 30 seconds. With the mixer on low speed, add the confectioner''s sugar, 1/2 cup at a time, until well blended. Add the cream by spoonfuls, beating until blended. Add the vanilla and beat until fully incorporated.

While being carefully supervised so they don''''t hurt themselves, have your child spread the frosting evenly over the cooled cupcakes with a plastic knife or butterknife. Garnish with a partially sliced fanned out strawberry, if desired.