These cupcakes are the perfect flavor combination and are extremely moist and fluffy!
Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
Over a large bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until combined.
In a large glass measuring cup, whisk the buttermilk, oil, eggs, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
Spoon the batter into the cupcake liners, filling halfway. (Filling only halfway is really important!) Bake for 10-15 minutes at 350°F, or until a toothpick comes out clean. Allow to cool completely. (Allow the muffin pan to cool completely before baking the second batch).
Beat the softened cream cheese and butter in a medium-sized bowl for 2 minutes.
Add the strawberry puree and powdered sugar and beat until well combined.
Once the cupcakes have cooled, frost the cupcakes and add sprinkles, if desired. (See Notes)
For the strawberry puree, we blended a handful of strawberries in a food processor until all of the chunks are gone. Then we measured 1/4 cup of the pureed strawberries for the frosting.
For the cream cheese, full fat or 1/3 fat cream cheese may be used. (We used 1/3 fat).
For the frosting: it is rather thin, so you should use a knife to smear it on the cupcakes instead of piping it. Also, there will be frosting left over.
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days, then they can be transferred to the refrigerator and stored for 2-3 more days.