Preheat oven to 350 degrees. Line a standard muffin tin or spray with nonstick cooking spray.

Combine cake mix, water, oil and eggs In a large mixing bowl. Use a hand or stand mixer to mix on medium speed until well blended  

Fill each muffin tin 2/3 full with cupcake batter.  

Bake for 16-20 minutes or until a toothpick comes out clean. Cool completely before you add the strawberry filling. 

In a large bowl, beat the butter until it becomes light and fluffy, then add vanilla extract.

Mix in the Lemon Instant Pudding, then slowly add powdered sugar one cup at a time. In between each cup of powdered sugar, add some of the half and half or milk.  Continue mixing until creamy, about one minute.

Mix in yellow food coloring and fill a piping bag with frosting (I use Wilton tip size 1M)

Fill a cupcake injector with strawberry preserves or jam. Carefully inject filling into the center of each cupcake.

Frost cupcakes and sprinkle with white sugar edible pearls. Finally, add an enchanted rose (made of candy, of course) to the top.