In my ideal world, these would be on my plate every single day.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup fresh strawberries, diced
1/2 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
1/4 cup fresh strawberry puree (for frosting)
1 tablespoon lemon juice (for frosting)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the buttermilk, lemon juice, and lemon zest until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced strawberries.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.

Add the strawberry puree and lemon juice to the frosting, beating until light and fluffy.

Once the cupcakes are completely cool, frost them generously with the strawberry lemonade frosting.