Preheat oven to 325°F and adjust oven rack to middle position. Spray 2 cupcake tins with nonstick baking spray or line with paper liners. Set aside.
In a large bowl, using a hand mixer, mix together the cake mix, Jell-O mix, oil, and water until the batter is smooth and the dry ingredients are incorporated, about 2 minutes. Add the eggs, one at a time, mixing after each addition just until incorporated. Fold in the strawberries.
15.25 ounces white cake mix, 3 ounces Strawberry Jell-O mix, ½ cup vegetable oil, ½ cup water, 4 large eggs, ½ cup chopped strawberries
Divide the batter equally, filling each well ¾ full, into the prepared cupcake tins. Place on the middle rack and bake for 12-15 minutes, or until a toothpick inserted in the middle of a middle cupcake comes out clean. Repeat with remaining batter.
Transfer the cupcake tins to a wire rack to cool 5 minutes. Remove cupcakes from hot tins to completely cool.
While the cupcakes cool, make the frosting.
Beat the cream cheese and butter, at medium speed, with an electric mixer until smooth and creamy.
8 ounces cream cheese, 1/4 cup unsalted butter
Finely mince the strawberries in a food processor or by hand.
8 strawberries
Add 3 tablespoons minced strawberries to the cream cheese and beat until smooth.
Add powdered sugar, one cup at-a-time, and beat until fully incorporated and smooth and is the desired consistency. (If the frosting is too thick, add 1 more tablespoon of strawberries. If the frosting is too thin, add more confectioners’ sugar 1/4 cup at-a-time until desired consistency).
7 cups powdered sugar
Add lemon zest and beat until incorporated.
zest of 1 lemon
Use a piping bag fitted with the tip of your choice or a knife to frost the cupcakes. Top with halved fresh strawberries, if desired. Enjoy!