Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cupcake cases.
Step 2 Purée strawberries in a food processor. (Reserve 1 tablespoon of this purée for the icing.)
Step 3 Place table spread, caster sugar and vanilla extract in a large mixing bowl; beat with an electric mixer until pale and creamy. Add eggs one at a time, beating mixture well between additions.
Step 4 Sift together flour and baking powder into a medium bowl. Add strawberry purée and flour mixture alternately to egg mixture, then add buttermilk, stirring until batter is smooth and well combined.
Step 5 Divide batter among muffin-pan cups; bake for 15–18 minutes, or until cupcakes are just firm to the touch and light golden. Remove muffin pan from oven and leave to cool slightly. Turn cupcakes out onto a wire rack and leave to cool.
Step 6 Meanwhile, place reserved tablespoon of strawberry purée in a medium bowl with cream cheese and pure icing sugar; mix until icing is smooth and creamy.
Step 7 Spread cool cupcakes with a little of the icing, top with sliced strawberries and serve.