Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.

In a medium bowl, combine cake flour, baking powder, baking soda, and salt. Whisk together for 30 seconds to evenly distribute the ingredients, then set aside.

In another bowl, mix the sour cream, strawberry puree, strawberry extract, and oil. Stir until smooth, and set this mixture aside as well.

Using a stand mixer or hand mixer, beat the softened butter until creamy. Gradually add sugar, beating for 3-5 minutes on medium speed until the mixture becomes pale, fluffy, and light. If using pink coloring gel, you can add it here or later as desired.

Add eggs one at a time, mixing well after each addition until each yolk is fully incorporated.

With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour. Incorporate the ingredients in three parts dry to two parts wet, mixing until just combined without overmixing.

Portion the batter into your prepared cupcake liners, filling each about ¼ cup full.

Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake emerges clean or with only a few moist crumbs. These cupcakes tend to have flat tops rather than domed ones, which makes them perfect for frosting. Let them cool completely before decorating.

For best results, freeze your mixing bowl and beaters for 15-30 minutes before you begin whipping the cream.

Using a chilled bowl and a stand or hand mixer, whip the heavy cream on medium-high to high speed until stiff peaks form. Keep an eye on it, as this can happen quickly; you’ll know it’s ready when lifting the beater creates peaks that stand firm. Set the whipped cream in the refrigerator to stay cold.

In a separate bowl, combine softened cream cheese, sifted powdered sugar, lemon extract, and optional lemon zest. Add a small amount of yellow coloring gel if desired. Mix until the mixture is completely smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture. Start by stirring with a spatula, then switch to a hand mixer on low speed if necessary. Mix until smooth and fully combined without overworking.

Top each cupcake with a generous swirl of frosting. For a decorative touch, use a large star piping tip (such as 2D) and garnish with a fresh strawberry slice or a small wedge of lemon.

Since this frosting includes cream cheese and whipped cream, store these cupcakes in an airtight container in the refrigerator. For the best taste and texture, allow them to sit at room temperature for 1-2 hours before serving. Enjoy!