Preheat oven to 350 degrees Fahrenheit (or 375˚F for high altitude). Line muffin tins with paper liners.

Sift together the flour, baking powder and salt in a bowl. Set aside.

In a separate large bowl, whisk together the sugar and oil. Add the eggs one at a time, whisking well after each addition.

Add the strawberry jam, vanilla, and food coloring. Stir well.

Mix in half of the dry ingredients.

Add all of the buttermilk. Stir to combine.

Mix in the remaining dry ingredients, until just incorporated. Do not over-mix.

Divide batter into paper lined muffin tins 2/3 full with a #24 scoop.

Bake at 350 degrees Fahrenheit (or 375˚F for high altitude) for 15-18 minutes until the cake springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs.

Transfer cupcakes to a wire rack to cool completely. Then top with your preferred frosting.