Deliciously light and fluffy vegan strawberry cupcakes made with fresh strawberries and topped with a creamy dairy-free frosting.

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Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the sugar, melted coconut oil, strawberry puree, vanilla extract, and apple cider vinegar.
Gradually add the wet ingredients to the dry ingredients, alternating with the almond milk. Stir until just combined.
Fold in the chopped strawberries.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
To make the frosting, beat the vegan butter until creamy. Add powdered sugar gradually, then mix in strawberry puree and vanilla extract until smooth.
Frost the cooled cupcakes and top with a slice of fresh strawberry if desired.