Preheat the oven to 350 degrees F.
Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners.
In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree.
Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature.
Add in the vanilla extract, almond extract, sugar, and apple cider vinegar.
In another bowl add the baking soda, cornstarch, salt and flour. Stir.
Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool.
Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency.
Frost the cupcakes and garnish with a sliced strawberry if desired.