Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large mixing bowl, combine the strawberry cake mix with oil, water, and eggs according to the package instructions. Mix until the batter is smooth and lump-free, then pour it into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cupcake pan from the oven and let it cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.

In a medium bowl, beat 1 cup of softened unsalted butter with an electric mixer on high speed until creamy, about 2-3 minutes. Gradually add in powdered sugar, mixing on low until combined. Then, add strawberry jam, vanilla extract, and a pinch of kosher salt. Continue blending until the mixture is smooth and fluffy.

Using a piping bag fitted with a round tip or a Ziploc bag with the corner snipped off, fill it with your luscious buttercream frosting. Pipe the frosting onto each cupcake to create a brain-like swirl.

Just before serving, take some strawberry syrup and drizzle it over each frosted cupcake to mimic blood.