These Strawberry Cupcakes use a cake mix base with the addition of real fruit for an extra punch of flavor!
Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
Place the first 7 ingredients into the bowl of an electric mixer. Blend on medium speed until smooth.
Divide into you prepared cups filling 3/4 full.
Bake for 15 minutes or until cooled.
Frosting: Cream together the cream cheese, butter, and powdered sugar. Add the 1/4 cup pureed strawberries and mix until combined. Stir in the heavy cream a little at a time and whip until a thick consistency is formed.