Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
Mix plant-based milk with vinegar and set aside to curdle, forming vegan buttermilk.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add coconut oil, vanilla, maple syrup, and prepared buttermilk. Mix until smooth.
Divide batter evenly into 12 liners.
Bake 18–20 minutes, until a toothpick comes out clean.
Cool cupcakes on rack for at least 15 minutes.
Meanwhile, whip chilled coconut cream with powdered sugar until fluffy.
Gently fold in half the diced strawberries.
Frost cooled cupcakes with whipped cream and top with remaining fresh strawberries.
