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Preheat oven to 350u00b0F. Line two 12 or one 24 count muffin pan with paper liners.
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For the cupcakes:
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1. Prepare cake mix according to package directions, combining the mix with the eggs and oil and substituting milk for the water that the package mentions.
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2. Stir in 1/2 cup chopped, fresh strawberries.
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3. Fill cupcake liners 2/3 of the way full.
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4. Bake for 15-18 minutes or until toothpick inserted in center comes out clean.
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5. Allow cupcakes to cool completely before applying icing.
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For the icing:
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1. Melt 1 stick of butter in the microwave (usually about 30 seconds on high).
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2. In a large bowl, combine butter and sugar on medium speed until smooth.
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3. Add unprepared pudding mix. Mix on medium speed until well blended and PINK!
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4. Add milk, 1 tablespoon at a time, until desired consistency is reached. This may be a little more or a little less than the 1/2 cup the recipe calls for.
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5. Pipe or spread the icing onto cooled cupcakes.
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6. Top each cupcake with 2 strawberry slices.
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**TIP**
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When working with buttercream frosting, consistency is key. If it is too runny, simply add a little more powdered sugar and blend well. If it is too stiff, add more milk and blend well.
