Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
Add fresh strawberries to the food processor (see notes*) and purée. Set aside.
Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
Add the strawberry purée, strawberry extract, canola oil, white vinegar and red gel food coloring and mix into a batter. Don't over-mix.
Divide the batter evenly between the cupcake liners and bake for 20-25 minutes.
Check for doneness by inserting a toothpick into the center of one of the cupcakes. It should come out clean.
Let the cupcakes cool in the tray for a few minutes and then transfer the cupcakes to a wire cooling rack to cool before frosting.
Prepare the frosting. Add powdered sugar, vegan butter, strawberry extract and 2 tablespoons of strawberry purée to a stand mixer. Starting at slow speed gradually increase the speed until the frosting is thick and smooth. If it's too thick, add more strawberry purée.
When the cupcakes have cooled completely pipe on the frosting and serve.