Preheat your oven to 350 degrees F. Line a standard muffin tin with paper liners or spray it with non-stick cooking spray.
In a large mixing bowl, combine French vanilla cake mix, instant vanilla pudding mix, Greek strawberry yogurt, vegetable oil, water, eggs, and pure vanilla extract. Beat on medium speed for about two minutes until smooth and well combined.
Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Using a large cookie scoop, distribute the batter evenly among the 24 muffin wells, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until the tops spring back lightly when touched.
Once baked, allow the cupcakes to cool in the tin for about 10 minutes. They may develop a slight divot in the center, but don’t worry!
Carefully remove the cupcakes from the muffin tin and place them on a wire rack to cool completely.
In a clean mixing bowl, beat unsalted butter on medium-high speed for about 5 minutes until creamy and pale.
Gradually add confectioners' sugar while mixing on low speed until fully incorporated. Add in pure vanilla extract and 3 tablespoons of the strawberry puree. Mix until combined.
Check the frosting for flavor and texture. Add up to 2 more tablespoons of strawberry puree for a stronger taste. Beat for another 3 to 4 minutes until light and fluffy.
Once the cupcakes are cool, pipe the frosting on top and garnish with fresh strawberries if desired. Enjoy!
