Preheat your oven to 325°F (165°C) and line 24 muffin cups with cupcake liners.

In a large bowl, mix the cake mix, 1 cup of water, eggs, and oil on low speed for 30 seconds until blended. Increase to medium speed and beat for 2 minutes.

Evenly distribute the batter among the cupcake liners. Bake for 22-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Reserve 12 whole strawberries. Hull and chop the remaining strawberries until you have ⅔ cup. Drain the chopped strawberries well on paper towels.

In a mixing bowl, beat the heavy cream, mascarpone, and confectioners’ sugar on medium speed until almost stiff peaks form. Transfer 1 cup of this mixture to a pastry bag fitted with a small star tip and set aside.

Stir in the strawberry extract, food coloring, and the drained chopped strawberries into the remaining whipped cream mixture. Spread this strawberry whipped cream evenly over the cooled cupcakes.

Pipe the reserved cream mixture decoratively over the cupcakes. Slice the reserved strawberries in half and place one half on top of each cupcake. Garnish with fresh mint sprigs if desired.