To make strawberry cupcakes, combine a box of vanilla cake mix, 3 ounces of strawberry gelatin, 2/3 cup vegetable oil, 1/2 cup strawberries and 1/2 cup water. Add four eggs, and mix the batter well. Pour it into muffin tins, and bake them at 375 degrees Fahrenheit for 20 minutes.
Martha Stewart Living offers a recipe for strawberry cupcakes made from scratch. First, puree 2/3 cup fresh or frozen strawberries, and set them aside. In a clean bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add a mixture of 1/4 cup room-temperature whole milk, 1 teaspoon vanilla and the pureed strawberries. When the batter is fluffy, add 1 cup sugar and 1 large egg. Bake the cupcakes in muffin cups for 22 to 25 minutes at 350 degrees Fahrenheit, and let them cool before frosting them.
Sally's Baking Addiction provides a similar recipe that utilizes strawberry yogurt and a strawberry puree with chunks. Top these cupcakes with strawberry whipped cream made of heavy cream, sugar, vanilla and strawberry jam.
Minimalistbaker.com offers a vegan version that incorporates both strawberry and beet puree. Use coconut milk, coconut oil and non-dairy butter in the place of animal-based ingredients. Mix together the wet ingredients in one dish and the dry ingredients in another before combining them. Bake the cupcakes in a muffin tin for approximately 30 minutes. Top these cupcakes with a non-dairy, vanilla buttercream frosting colored with beet puree.