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1. Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. For cupcakes, with an electric mixer, beat the cake mix, gelatin, oil, strawberries, and water until fully combined. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared cups filling 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Remove muffin pan from oven, let cool on wire rack, 5 minutes.. Remove cakes from muffin pan and cool completely on wire rack.
3. For icing, in a blender or food processor, puree the butter, 1 cup powdered sugar, and strawberries for the glaze until smooth. The mixture will appear curdled and smooth out as you process. Add additional powdered sugar to desired consistency. Spoon desired amount atop cupcakes; let stand several hours (icing will remain a bit soft). Chill any remaining icing.