Make your cupcakes to package directions using the water, oil, and eggs. Let cool completely before decorating.

I use a rectangular cupcake pan that makes 8 cupcakes to a pan I measure out 1/3 cup batter per cupcake so they are all uniform.

While cupcakes are baking, thaw your strawberries, cutting them up smaller. Reserve 2/3 cup juice.

In a sauce pan, add your strawberry juice, sugar, and cornstarch, stirring to smooth, bring to boil and cook til thickened. Add strawberries and cook a minute more. Remove from heat and stir in kirsch.

Cover and chill filling.

To each cupcake, take a sharp knife and level off the rounded tops. You can save those to snack on.

Put the strawberry cream cheese in a Ziploc bag, cut off the corner to make a piping bag. Pipe all around the outside of the cupcake.

Put your strawberry filling in the middle of the piped cream cheese, top with a dollop of Cool Whip, and top with a strawberry fan.