Let’s bake up a batch of these cheerful Strawberry Lemon Cupcakes! First things first, preheat your oven to 350°F (175°C). Line 24 standard muffin cups with paper liners.

In a large bowl, combine the first six cupcake ingredients: the white cake mix package, 3 large room-temperature eggs, 1/2 cup milk, 1/3 cup canola oil, 2 tablespoons grated lemon zest, and 3 tablespoons lemon juice.

Beat the mixture on low speed with an electric mixer for about 30 seconds, just to combine everything. Then, increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl occasionally. The batter should be smooth.

Carefully fill each prepared paper liner about half full with the batter. Avoid overfilling, as the cupcakes will rise during baking.

Bake in the preheated oven for 18 to 20 minutes. You’ll know they’re done when a wooden toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the muffin pans for about 10 minutes. This helps them set slightly. Then, carefully remove the cupcakes from the pans and place them directly on wire racks to cool completely. Cooling completely is crucial before frosting!

Now, let’s make that amazing frosting! In a large bowl, combine the 4 cups of confectioners’ sugar, 1 cup of softened butter, and 1/4 cup of crushed fresh strawberries.

Beat the frosting ingredients together with an electric mixer, starting on low speed and gradually increasing, until the frosting is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed. If it seems too thin from the strawberry juice, you can add a bit more confectioners’ sugar; if too thick, add a tiny splash of milk or cream (though unlikely with fresh berries).

Once the cupcakes are completely cool, frost them generously with the fresh strawberry buttercream. You can spread it with a knife or spatula, or pipe it using a piping bag and tip for a fancier look.

Garnish each cupcake with a slice or a small whole fresh strawberry. Since the frosting contains fresh fruit, store the finished cupcakes in an airtight container in the refrigerator. Enjoy