Blend the strawberries until smooth, then strain out the seeds.

Simmer the strawberry puree until thick like jam, then let it cool completely.

Preheat the oven to 350°F and line a muffin pan with 12 cupcake liners.

In one bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, combine the milk, sour cream, lemon juice, and vanilla extract.

In a large bowl, beat the butter and sugar until light and fluffy.

Add the eggs one at a time, then mix in the lemon zest.

Add the dry ingredients and wet ingredients alternately, mixing gently until just combined.

Fill each cupcake liner about two-thirds to three-quarters full.

Bake for 16 to 25 minutes, or until the cupcakes are set and a toothpick comes out clean.

Cool the cupcakes in the pan for a few minutes, then transfer them to a wire rack to cool completely.

For the frosting, beat the butter until fluffy.

Gradually add the powdered sugar, then mix in the cooled strawberry puree.

Add cream a little at a time if needed to adjust the consistency.

Add optional red food coloring if you want a brighter pink frosting.

Frost the fully cooled cupcakes with a knife or piping bag.