Preheat oven to 350Line a 12 cup muffin tin with cupcake liners Sift in the flour into a large bowl, add in baking powder, baking soda, and salt and stir to combine
In a blender or food processor blend together everything in the wet mix list (strawberries, oil, milk, tofu, sugar, etc.)
Create a well in the dry ingredients and pour in all the wet ingredients from your blender/food processor
Fold them in to stir, being careful to stir just to combine, not over stirring
Spoon the batter into the cupcake tins
Let sit for 10 minutes, this helps them get a little more fluffy
Bake for 25 minutes, or until a toothpick comes from the center cleanly when poked
Put on cooling rack and frost after two hours
Top with your favorite vanilla buttercream frosting