• Preheat oven to 350F and line a 12 cup muffin pan with cupcake liners.
• In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, milk and lemon juice and mix thoroughly. Note: If you do not have a stand mixer, you can do this using a large mixing bowl and an electric mixer/ hand mixer.
• Mix the baking powder, flour, lemon zest, and salt in a large mixing bowl and then slowly mix it into the wet ingredients to form a smooth batter. Remove the bowl from the stand mixer.
• Toss the strawberries in a tablespoon of flour and stir in the strawberries with a spatula.
• Spoon batter into the cupcake liners, filling each until they are 3/4 full. Bake in the oven for 15 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 3 minutes, then transfer to a cooling rack to cool completely.

For the frosting:

• Place the strawberries in a food processor and puree until smooth. Run the puree through a sieve to remove the seeds and then place the puree in a saucepan.
• Add the lemon juice and simmer on the stove on medium heat until the mixture thickens and reduces a bit, for about 5-10 minutes. You should end up with around 1/4 cup of thickened puree. Let it cool completely and place it in the fridge.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until fluffy. Add half of the powdered sugar and beat until smooth. Add 1/4 cup of the strawberry puree and the remaining powdered sugar and beat until the frosting is smooth and creamy.
• Transfer to a piping bag and frost cupcakes. [if the frosting is too thick, you can add more milk until it reaches the desired consistency. If its too thin, you can add more icing sugar]