Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with 20 to 24 cupcake liners.
In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and beat together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Reduce your mixer speed to low and mix in the strawberry puree.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.
Add the vanilla and strawberry extracts and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.
Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.