• Preheat oven to 350°F (180°C) and line a 12-hole muffin pan with paper liners. Slightly oil paper with oil spray. Set aside.
• First, prepare the strawberry milk: hull and weigh the strawberries, then place the 6 strawberries in a food processor or blender with soy milk. Blend/pulse into a smooth strawberry milk form.
• In a bowl, stir strawberry milk made above and apple cider vinegar. Set aside for 5 minutes to curdle the milk.
• In another large mixing bowl, whisk flour, sugar, salt, baking powder until evenly combined.
• Stir in the milk mixture, melted vegan butter, vanilla extract.
• Stir with a spoon until just combined, then fold in chopped strawberries.
• Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full, not more!
• Bake at 350°F (180°C) on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Cool immediately on a wire rack before frosting with vegan strawberry buttercream frosting.

Strawberry Buttercream frosting

• Prepare 1 batch of vegan vanilla frosting and stir in food coloring, strawberry powder, and flavor at the end.