Preparation Steps

• Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, sugar, cocoa powder (if using), baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and eggs until smooth. Add the milk and vanilla extract, and mix well.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Fold in the finely chopped strawberries and strawberry puree until evenly distributed throughout the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.