Strawberry Shortcake Cupcakes

Combine cake mix, water, oil, eggs, salt and vanilla. Whisk to combine or use electric mixer.

Divide equally into a greased muffin tin using a ¼ cup measuring cup to keep the cups all equal. Bake at 350°F for about 22 minutes or until cupcakes bounce back when gently touched.

Allow cupcakes to cool in pan for 2-3 minutes, then remove them from pan and let cool completely on a wire cooling rack before icing them.

Once cupcakes are on the wire rack, place a medium bowl for the frosting and your electric beaters in the fridge. When the cupcakes are cooled, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.

Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.

After frosting comes together, use a rubber spatula or spoon to spoon frosting into a cake frosting bag with a star tip or just into a quart size plastic bag. Pipe frosting onto cupcakes and top with a slice of strawberry.