1. Preheat oven to 340 degrees and line a cupcake tin with cupcake liners.
2.  In a medium bowl combine/mix all dry ingredients and set aside.
3. In a large bowl add butter and egg whites and blend until combined.
4. Add and stir in strawberry extract, vanilla extract, cashew milk, and acv.  Batter may separate a little – this is totally fine.
5. Slowly add in dry ingredients and blend until combined.
6. Gently fold in chopped strawberries.
7. Using a cookie scoop, scoop batter into cupcake liners. Fill each liner about 2/3 full.
8. Place in the oven and bake approximately 20 to 23 minutes. Oven temperatures may vary. Check with a toothpick for doneness.
9. Let cool completely before frosting.

Strawberry Frosting

1. in a large bowl blend butter until smooth.
2. Add in strawberry extract, vanilla extract, and *desired amount of food coloring and blend together.
3. Add powdered sugar in small increments and carefully blend into butter mixture.
4. Continue to blend scraping down the sides of the bowl until smooth and creamy.
5. Scoop Frosting into piping bags and pipe onto cooled cupcakes.
6. Enjoy!