PREHEAT oven to 350ºF.
COMBINE cake mix, eggs, buttermilk and oil until well blended. Spoon into 24 lined muffin cups; filling about 2/3 full.
BAKE for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan 10 minutes; remove to wire racks. Cool completely.
WHILE the cupcakes are baking, prepare the pudding according to the directions on the box, place in fridge to set.
SLICE the top off the cupcake with a serrated knife and core out a hole in the center with an apple corer. Fill the center hole with pudding and add a couple more teaspoons to the top, smoothing with the back of the spoon.
RESERVE 24 small strawberries. Slice remaining strawberries thinly and place on top of pudding. Cover with cupcake tops.
SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended.
FIT a decorator bag with a #1M tip and fill with frosting. Pipe a large swirl on top of cupcake.
FAN reserved strawberries by cutting thin slices in the strawberries but don't cut all the way through, leaving the top intact, push down gently to fan. Top each cupcake with a strawberry fan.