Preheat your oven to 180°C (350°F) and line your cupcake trays with paper liners.

In a blender or food processor, puree 3 cups of ripe strawberries until smooth.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt. Stir until well incorporated.

Add the strawberry puree, dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract to the dry mixture. Gently fold until just combined.

Using an ice cream scoop, carefully partition the batter into the lined cupcake trays, filling each liner about two-thirds full.

Place the tray in the preheated oven and bake for 18-20 minutes. Check for doneness with a toothpick.

Once baked, remove the trays from the oven and let the cupcakes cool in the trays for 5 minutes before transferring them to a cooling rack.

Once completely cool, frost and decorate the cupcakes as desired.