1-First Step: Preheat your oven to 350F/175C. Line a 12-cup muffin pan with cupcake liners. This sets you up for easy strawberry lemonade cupcakes.

2-Second Step: In a large bowl, whisk 1 cup granulated sugar (200g) with the zest of 1 large lemon (about 1 Tbsp, 5g) until it smells amazing and aromatic. The oils from the zest release into the sugar for max flavor.

3-Third Step: Add 1 1/4 cups all-purpose flour or gluten-free flour blend (150g), 1 1/2 tsp baking powder (6g), and 1/2 tsp fine salt (3g). Whisk to combine dry ingredients evenly.

4-Fourth Step: In a separate bowl, whisk together 1/2 cup full-fat sour cream room temperature (125g), 1/2 cup water (120g), 1/4 cup vegetable or canola oil (56g), 1 large egg room temperature (56g), and 1 tsp vanilla extract or vanilla bean paste (4g). Room temp ingredients mix smooth!

5-Fifth Step: Pour wet into dry. Whisk until just combined. No overmixing, or cupcakes get tough. Use a cookie scoop for even filling.

6-Sixth Step: Fill liners 3/4 full. Bake 19-21 minutes until a toothpick comes out with moist crumbs. Cool 10 minutes in pan, then on a rack. For gluten-free, stir extra and rest batter 30 minutes.

7-Seventh Step: Beat 1 cup unsalted butter room temperature (226g) for 30 seconds until smooth and creamy. This is key for strawberry lemonade cupcakes frosting.

8-Eighth Step: Add zest of 1 large lemon (about 1 Tbsp, 5g), 1 tsp vanilla extract (4g), 1 tsp lemon extract (4g), and 1/4 tsp fine salt (1g). Beat on low speed.

9-Ninth Step: Mix in 3 Tbsp seedless strawberry jam (60g). Seedless keeps it smooth.

10-Tenth Step: On low, add 3 1/2 cups powdered sugar (454g) and 1 Tbsp heavy whipping cream (15g). Scrape bowl sides. Add red gel coloring for pink if you want. Adjust with more cream or sugar.

11-Eleventh Step: Stir by hand for silky texture. Optional: Spread 1 Tbsp strawberry jam inside piping bag for marbled look. Fits large round piping tip perfectly.

12-Twelfth Step: Cool cupcakes completely. Cut out centers with a knife or 3/4-inch cutter. Fill each with 1 Tbsp strawberry jam from the 3/4 cup (240g) total.

13-Final Step: Pipe big swirls of buttercream. Garnish with thin lemon slices and strawberry hearts cut from 6 small strawberries. Serve fresh! Total time: 59 minutes including 30 minutes additional.