In a medium bowl, whisk the flour, baking powder and salt together and set aside. In the bowl of stand mixer fit with a paddle, on medium, beat the sugar and butter together until smooth. Add the eggs, one at a time until well mixed. Beat in the milk, vanilla extract, lemon zest and lemon juice until combined.

Add the reserved flour mixture to the wet ingredients and mix on low for 1-2 minutes, until the wet and dry ingredients are combined. *Batter will be thicker than normal.

Pour the batter into the prepared muffin pan, distributing the batter evenly. Bake for 16-18 minutes or until a toothpick comes out clean. Remove pan from the oven and let cool for 10 minutes. Then take the cupcakes out of the pan and continue cooling on a cooling rack.

While the cupcakes are cooling, make the frosting. In a bowl, whisk the butter on high until smooth. Then slowly whisk the powdered sugar in until combined and fluffy. Add the lemon juice and strawberry puree, in small amounts, into the frosting until just combined and you have reached the consistency you desire.

Pipe or spread the frosting on the cupcakes when they are completely cool.