Yield: 18 large cupcakes.

For the cupcakes:
1 (15.25-ounce) box moist white cake mix
1 (3-ounce) box strawberry Jell-O mix
½ cup unsalted butter, softened and cut into pieces
½ cup whole milk
½ cup vegetable oil
4 large eggs
1 pound fresh or frozen strawberries, stemmed and chopped, juice reserved

For the icing:
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
2¾ cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon reserved strawberry juice

Garnish (optional):
Fresh strawberries
Colored sprinkles

Preheat oven to 350°. Place cupcake liners into large muffin tins. Lightly spray inside of liners with nonstick cooking spray.

In a large bowl, whisk together cake and Jell-O mixes. Using a hand mixer on low speed, add butter and mix until well combined. Add milk and oil; continue mixing on low speed until ingredients are fully incorporated.

Add eggs one at a time, mixing well after each addition. Fold in the chopped strawberries, reserving leftover juice for icing.

Portion ½ cup of batter into each muffin tin. Bake for 35 minutes or until cake tester comes out clean. Remove from oven and place on cooling rack.

For the icing: Using a hand or standing mixer on medium speed, cream together cream cheese and butter until well combined, about 5 minutes, scraping sides of the bowl with a spatula as needed.

On low speed, gradually add powdered sugar until thoroughly incorporated and icing is smooth. Add vanilla, salt, and juice from strawberries; mix to combine. On medium speed, mix for 5 more minutes, scraping sides and bottom of the bowl with a spatula as needed.

Swirl icing on top of each cupcake using a pastry bag and 1M star piping tip. Refrigerate cupcakes for 2 hours before serving. Garnish with a sliced strawberry and colored sprinkles when ready to serve.