Preheat the oven to 350 degrees and line muffin pans with 15 cupcake liners. In a small bowl, whisk together the flour, salt, baking powder and baking soda.
Cream together the butter and sugar until light and fluffy. Add the eggs, blending well. Add the sour cream, strawberry puree and food coloring and blend well.
Slowly add in the flour mixture and mix until just combined.
Divide the batter into the lined muffin cups and bake 15 minutes or until a toothpick inserted into the center comes out clean.