Creating Strawberry Lemonade Cupcakes is a delightful process. Follow these steps for amazing results:

1. Preheat Your Oven: Preheat the oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract and lemon zest; mix well.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk and lemon juice. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
6. Fill Cupcake Liners: Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
7. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cupcakes: Remove from the oven and let them cool in the tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
9. Make the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing on low speed until combined. Then add the heavy cream, vanilla extract, and strawberry puree. Beat on high speed until fluffy and well combined.
10. Frost the Cupcakes: Once the cupcakes are completely cool, generously frost them with the strawberry frosting using a piping bag or a knife.
11. Garnish: Top each frosted cupcake with a slice of fresh strawberry for added flavor and decoration.