Add strawberries and maple syrup to a small saucepan and bring to a gentle simmer until strawberries are breaking apart.
Whisk together all of the wet ingredients.
Add all of the dry ingredients into a bowl and whisk together.
Pour the wet mixture into the dry mixture and whisk to combine.
Divide the batter between nine cupcake papers laid out in a muffin tin. Top with strawberry puree and bake.
Allow to cool completely before frosting.