Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.

Beat together 1 cup of butter and 1 1/3 cups sugar together until fluffy. Beat in the eggs one at a time. Be sure to scrape down the sides of the bowl after adding each egg. Beat in 2 teaspoons vanilla.

In another bowl sift together flour, baking powder and salt.

Add in half of the dry ingredients. Beat in 1/2 cup of milk. Beat in remaining dry ingredients followed by 1/4 cup of milk.

Fill cupcake liners 2/3 full. Bake for 20 - 25 minutes or until a toothpick inserted comes out with just a few crumbs on it. Remove cupcakes and cool completely.

Combine strawberry cream cheese and 2 tablespoons of powdered sugar together in a bowl. Mix well. Stuff into a pastry bag fitted with a small tip. Use a paring knife to make a small hole in the middle of the cupcake but don't go all the way through. Squeeze a small amount of the filling into the cupcakes, the cupcakes may bulge a little.

Use a mixer to beat remaining 1/2 cup of softened butter and remaining powdered sugar together until fluffy. Beat in remaining 1/4 cup of milk and remaining teaspoon vanilla. Drop a couple of drops of red food coloring into the frosting. Mix well. Add more if you want a deeper pink. Frosting should be stiff but spreadable.

Stuff a piping bag, fitted with the decorating tip of your choice ( I used Wilton #22) and frost cupcakes. Top with white pearls. Serve.