Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two muffin pans with cupcake liners.

Step 2: Make Cake and Brownie Batters. Make the cake mix and brownie batter according to the package instructions.

Step 3: Layer Batters. Spoon about 2 tablespoons of brownie batter into the bottom of each cupcake liner. Fill the rest of the cup with the vanilla cake batter.

Step 4: Bake. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.

Step 5: Cool. Let the cupcakes cool completely in the muffin tins. Repeat with the remaining batter to make 30 cupcakes total.

Step 6: Make Frosting. Add the chopped strawberries to a food processor and blend until the strawberries are mashed and almost completely pureed. In a large bowl, combine the softened cream cheese and butter and beat with a hand mixer until smooth. Gradually add the powdered sugar and beat until fluffy. Add the vanilla extract and strawberry puree and mix until evenly incorporated. Stir in food coloring, if desired, for a pinker color.

Step 7: Frost Cupcakes. Frost the cooled cupcakes with the strawberry buttercream.

These instructions are clear and efficient.