Pre-heat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.
MAKE CUPCAKES:
Using an electric or stand mixer, mix the cake mix, strawberry gelatin, and melted butter until smooth.
Using a food processor or blender, chop strawberries until finely chopped. Add strawberries and milk to batter, beat until fully combined. Add the eggs, one at a time, beating well after each addition.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
MAKE FROSTING:
Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream, and strawberry extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
Fold in chopped strawberries. Frost cooled cupcakes, sprinkle with candy sprinkles, top with sliced strawberry for garnish.
Notes
STORE:Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
FROSTING:I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.