Preheat oven to 350°F. Prepare muffin pans with baking cups.
In food processor bowl, grind strawberries into a fine powder. Remove 2 tablespoons; set aside.
In large bowl, stir together remaining ground strawberries, flour, baking powder, baking soda and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and egg yolk one at a time, beating well after each. Add vanilla and beat until well combined. Alternately add flour mixture and chardonnay in 3 additions, beating until just combined. Divide batter evenly into baking cups.
Bake 20-22 minutes or until tops of cupcakes are firm. Brush tops of hot cupcakes with 2 tablespoons of chardonnay. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For icing, combine Whipped Icing Mix, and remaining 2 tablespoons ground strawberries. Add water and whip according to package directions. Pipe or spread icing onto cupcakes.