Place the white chocolate chips in a microwavable bowl and melt in 20 second increments, stirring in between each increment, until the chocolate is melted. Sit to one side.
Place the butter and icing sugar in a mixing bowl and mix on low until they are combined and then on high until the mixture turns light and fluffy.
Add the vanilla and mix to combine.
Pour in the melted chocolate and beat on high until well combined.
Add milk, drops at a time, if necessary until you have a firm, but smooth frosting ready to be piped.
Pipe the icing onto each cooled cupcake before topping with a fresh strawberry.
They will keep in an airtight container in the fridge for 3 days.