I start by preheating my oven to 350°F and lining two muffin pans with 30 cupcake liners—my setup’s ready to roll. I make the white cake mix and brownie mix according to their boxes—stirring each feels like a little adventure. I spoon 2 tablespoons of brownie batter into each liner, then top with vanilla batter until full—layering is my fun part.

I bake them for about 20 minutes, until a toothpick comes out clean—smelling them rise is pure joy. I let them cool completely in the pans—patience here is key for frosting. I repeat with the remaining batter to get all 30 cupcakes—worth every batch.

For the frosting, I blend ½ cup chopped strawberries in a food processor until mashed and smooth—fresh and vibrant. In a large bowl, I beat 8 oz. cream cheese and ¼ cup butter until creamy, then gradually add 3 ½ cups powdered sugar—fluffy heaven! I mix in ½ teaspoon vanilla and the strawberry puree, adding red food coloring if I want pinker frosting, then frost each cupcake—ready to dazzle!