Preheat your oven to 350℉ and line a cupcake tin with paper liners.
In a large bowl, using either a stand mixer with a beater attachment or a stand mixer, cream together the butter, sugar, and oil until it’s nice and fluffy.
6 Tablespoons unsalted butter, at room temperature, ¾ cup granulated sugar, ¼ cup vegetable oil
Then, beat in the eggs, vanilla, and milk until everything is smooth and combined.
2 large eggs, 2 teaspoons vanilla extract, ½ cup milk
In another bowl, whisk together the dry ingredients of flour, baking powder, baking soda, and salt.
1 ½ cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Then add the dry ingredients to the wet, mixing just until it comes together.
Finally, gently fold in the strawberry purée - you don’t want to overmix or lose that pretty pink color.
Once the oven has preheated, fill each cupcake liner about two-thirds full with the cupcake batter.
Bake for 16 - 18 minutes, or until a toothpick comes out mostly clean.
Remove the baked cupcakes from the tin and let them cool completely on a wire rack.
