Preheat the oven to 350 degrees. Place 12 cupcake liners in a muffin tin.

In a medium bowl combine the flour, baking powder, and salt. Mix well and set aside.

In a large bowl cream together the butter and sugar.

Add in the eggs, lemon zest, lemon juice, and vanilla. Mix well.

Add half the flour mixture to the butter mixture and mix well.

Stir in the milk and mix until well combined.

Add the remaining flour mixture and mix until just combined.

Use a cookie scoop and fill the muffin tins 3/4 of the way full.

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Cool completely on a wire rack.

In a small saucepan combine the strawberries, lemon juice, and sugar.

Cook over medium high heat, stirring frequently, until the mixture boils. Reduce heat to medium and cook for 5 minutes.

Remove from heat and pour the mixture into a fine mesh sieve place over top of a bowl. Press the strawberry mixture through the sieve. Discard the solids.

Allow the liquid strawberry mixture to cool for 5 minutes.

Add the butter to the strawberries and using a hand mixer beat on medium speed until well combined.

Add the powdered sugar, a half cup at a time, until the mixture is thick and smooth.

Spoon the frosting into a piping bag and pipe onto the cooled cupcakes.

Cut the strawberries in half and top each cupcake with a strawberry half if desired. You can also use sprinkles on top if you would rather.