Preheat oven and line muffin tins with paper liners.
Prepare batter according to box directions.
Fill liners 2/3 full and bake according to box directions for cupcakes.
Allow to cool completely.
Place pie filling in food processor and pulse several times to finely chop.
use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
Place just the top of plug bake on cupcake.
Whip butter until smooth.
Add 8 tablespoons of chopped pie filling and vanilla to butter and beat to incorporate.
Gradually add powdered sugar and beat until blended.
Transfer to piping bag and frost each cupcake.
Garnish with fresh strawberries if desired.