Preheat oven to 350oF (180oC).
Blend strawberries until smooth in food processor or blender to make a puree.
To a bowl, transfer the strawberry puree. Then, add water. Whisk to mix.
To same bowl, add sugar. Whisk until sugar dissolves completely. Then, add oil and whisk to mix. Sieve, flour, baking powder, baking soda and salt into the strawberry puree mix. Whisk until just combined and dry flour no longer visible.
Add, 1-2 drops of pink food coloring gel. Mix to combine.
Grease cupcake pan with no-stick cooking spray (or line tray with cupcake liners). Wipe any excess oil on the top of pan.
Spoon batter into pan until about 2/3 full.
Bake in preheated oven to 350oF (180oC) for 20-22 minutes or until toothpick comes out clean.
Let cupcakes cool in pan for 10 minutes, then transfer to cooling rack and let cool completely.
Dust cupcakes with powdered/icing sugar.
Top cupcakes with strawberry and mint leaves.