Pour batter into 12 cupcake liners in a cupcake pan.
Bake at 350 degrees for 20 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
Spread the Strawberry Buttercream Frosting on top of the cupcakes or use decorative piping. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
You could also make a strawberry cake with this recipe. Just put cake mix into a well greased and floured 9 inch pan. Or double the recipes for a layered cake.