In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using an electric hand mixer — beat the cream cheese until smooth, about 2 minutes. Add the butter and mix for another 1 minute or until fully combined.
Meanwhile, after cupcakes have cooled, add fresh strawberry filling to them. If you have a cupcake corer, use it, but if not (I don't) make a hole in each cupcake using the wider opening of a piping tip.
Make a hole that goes roughly 3/4 of the way to the cupcake's bottom. Then scoop about 2 teaspoons of cooled, diced and roasted strawberries into the hole of each cupcake. Firmly pack it down for more strawberry flavor!