Add all the dry ingredients to a large bowl and mix until combined or until there are no more big lumps. If you're using the food dye, use it with the wet ingredients.
Blend all the wet ingredients (including the strawberries) in a blender until smooth. Add the strawberry mixture to the dry ingredients and fold until combined. The batter should be thick and bubbly (refer to pictures above).
Divide the batter between your cupcake liners.
Bake the cupcakes in the oven for 18-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on your cupcake tray and size of your individual cupcakes.
Cool the cupcakes in the tray for 5 minutes then cool them on a wire rack. These cupcakes may brown underneath which is normal. If you eat the cupcakes immediately, they may stick a little to the liners and will be very moist (this is due to the high amount of fruit in the recipe). However, when they cool, they'll peel away more easily and the the texture will change.