In a medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
Puree 10 strawberries in a blender or food processor for about 5 seconds (just until you have small strawberry bits). Measure out ⅓ cup of the puree and place in a small bowl. Reserve the remaining puree for the cream filling. Mix in the milk and vanilla extract into the small bowl with the strawberry puree. Set aside.
In an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Then add the eggs, one at a time, mixing well after each one. Then mix in the vegetable oil.
Add about half of the flour mixture, mixing on low speed just until incorporated. Then mix in the strawberry puree, followed by the rest of the flour. Mix just until combined (be careful not to overmix).
FIll each cupcake liner ⅔ of the way full (about 2 ½ tablespoons of batter) and bake for 18-22 minutes or until a toothpick comes out clean from the center of the cupcake. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.