Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist – not wet – crumbs. Cool completely.
For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.