Prepare the strawberry puree

1. Wash and hull the strawberries.  Place them in a blender or food processor to puree them.
2. Simmer in a small pot for 20-25 minutes and allow the puree to reduce a little. About 1/3 cup of puree is needed for the cupcakes and about 3 tablespoons for the frosting.
3. Allow to cool before adding to cupcake batter

For the cupcakes

1. Preheat oven to 350 degrees. Line a cupcake tray with liners.
2. In a small cup or bowl, add apple cider vinegar to soy milk, stir, and allow to sit and curdle for a couple of minutes.
3. Combine the butter and sugar and use a stand mixer or electric hand mixer to mix until creamy. Mix in the vanilla, strawberry puree and soy mixture.
4. Add in the flour, salt, and baking powder.  Fold in the strawberries.
5. Fill cupcake liners about 3/4 full.  Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool before frosting.

Prepare the frosting

1. Add butter to a bowl and mix on low speed until creamy and fluffy, about 2 minutes.
2. Add in strawberry puree, vanilla, salt and sugar one cup at a time. Mix until light and fluffy.