Place the strawberries, lemon juice, and sugar in a medium bowl. Let macerate in the refrigerator while making the cupcakes. Stir occasionally.

Preheat the oven to 350 F. Prepare a muffin pan by lining each tin with cupcake liners.

Prepare the batter according to the box mix and then mix in the lemon juice until combined.

Fill each muffin tin with cupcake batter until ⅔ full and bake in the oven for 16-19 minutes or until a tester comes out clean.

Once cupcakes are done, set aside on a wire rack to cool completely.

While cupcakes are cooling, prepare filling by placing soaked strawberries into a food processor. Pulse 4-5 times or until the strawberries resemble a chunky puree. Drain excess liquid and reserve some for the frosting if desired.

Measure out 2 Tablespoons of strawberries puree and set aside for the frosting.

Take each cupcake and core out a hole in the center of each cupcake. Make sure you don’t core out a hole all the way through the cupcake. It should be a little hole/pocket to hold the strawberry filling.

Fill the cupcake hole in with strawberries until they just reach the top. Set aside.

Prepare frosting by beating butter, strawberry filling, and vanilla together until combined (use a paddle attachment if using a stand mixer).

Slowly add in 2-3 Tablespoons heavy cream along with 3 cups of powdered sugar. If you are going to add the reserved strawberry liquid or extract, add at this time.

Mix together until combined and the powdered sugar has been mixed in.

Turn the mixer on high and beat for 5 minutes or until extremely light and fluffy.

Using your favorite decorating tip, pipe each cupcake with the frosting. Top with the leftover strawberry filling or a single strawberry cut in half and then plate and serve.