Lemon Cupcakes with Strawberry Frosting

Ingredients

• 1 cup (150 grams) Whole strawberries (fresh or frozen), washed and hulled
• 1 cup (200 grams) Domino® Golden Sugar
• 2 tablespoons (12 grams) Lemon zest, from about 2 large lemons
• 1/2 cup (113 grams) Unsalted butter, room temperature
• 2 large Eggs, room temperature
• 2 teaspoons (10 ml) Pure vanilla extract
• 1 2/3 cups (200 grams) All-purpose flour
• 1 1/2 teaspoons (8 grams) Baking powder
• 1/4 teaspoon (1 gram) Baking soda
• 1 teaspoon (5 grams) Kosher salt
• 1/2 cup (113 grams) Full-fat sour cream or plain Greek yogurt
• 1/4 cup (59 ml) Whole milk
• 1/4 cup (59 ml) Fresh lemon juice
• 1 cup (227 grams) Unsalted butter, room temperature
• 4 cups (480 grams) Domino® Powdered Sugar
• pinch Kosher salt
• 6 Tablespoons Strawberry Puree (prepared in step 1)
• 1 teaspoon (5 ml) Pure vanilla extract