In a medium sized bowl, add strawberries and pour in enough amaretto to cover the strawberries completely. I indicate a range of 30-36 because the amount of batter you end up with may vary. Worst case scenario is that you have extras you'll have to eat - darn it.
Let soak for an hour while you make the cupcakes and let them cool.
Preheat oven to 375ºF. Prepare two muffin tins with paper cupcake liners and set aside (you'll reuse one of them for the rest of the cupcakes after the first two batches).
Prepare batter according to package directions.
Pour into prepared muffin tins, filling each cup ¾ full.
Bake on the middle rack for 15 minutes or until a toothpick inserted into the center comes out clean, the tops are golden brown and spring back when touched.
Let cook in pan for a few minutes and then move to wire rack to cool completely.
Chill a large mixing bowl in the fridge.
In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
Add vanilla vodka and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!
Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.
Pat each strawberry lightly with a paper towel to soak up any extra liquid. If desired, slice or dice the strawberries for topping.
Top each cupcakes with a soaked strawberry. Serve and enjoy!
Best served same day. If prepping ahead of time, make the cupcakes, frosting and strawberries but don't assemble until just before serving.