Preheat the oven to 350°F. Line 18 standard size muffin tins with liners. Set aside.
In a large mixing bowl using an electric mixer or in the bowl of a large stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4-5 minutes.
Add in the eggs and extracts. Mix until well combined. Continue with adding the vegetable oil and milk.
Sift or whisk together the baking powder, salt and flour. Add in the dry ingredients in ½ cup increments until it is fully incorporated.
Fold the the chopped strawberries into the batter by hand, being mindful to not overmix.
Fill each muffin well 2/3 of the way full of batter.
Bake for 18-20 minutes or until they are springy to the touch and pass the toothpick test. Remove and allow to cool fully.
Strawberry Frosting:
In a mixing bowl, blend together the cream cheese and butter until smooth and creamy.
Add in the extracts, mixing well. Add the powdered sugar and blend until fully incorporated.
If you wish to add food coloring, place in the desired amount, and mix until the frosting is streak free.
Place the frosting into a piping bag prepared with your desired tip or frost using an offset spatula.
Garnish with fresh strawberries right before serving.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
If you do not have strawberry extract, swap out with lemon extract, fresh lemon juice or additional vanilla extract.