Strawberry Lemon Cupcakes

Begin by preheating your oven to 350° then lining a cupcake pan with cupcake liners.
In a medium sized bowl, mix together the flour, salt and baking powder then set this aside.
Next, in a large bowl, combine the melted butter and sugar together using an electric mixer. To this mixture, add the eggs one at a time and continue to mix this together until well combined. After the eggs are combined, stir in the vanilla extract, lemon juice, dry pudding mix and milk. Combine all of this together until smooth.
Once smooth, slowly add the flour mixture that was set aside earlier to the bowl of wet ingredients and continue to mix. Make sure to take a spatula and scrape the sides of the bowl to make sure everything is evenly combined.
Fill the cupcake liners about 2/3 full of the cupcake batter. It tends to scoop easier with a spoon or cookie scoop because the batter is thick.
Bake for about 15-20 minutes and check for doneness by poking the cupcakes with a toothpick to see if it comes out clean. Transfer these cupcakes to a cooling rack and begin on the frosting.

For the frosting, use a mixer to beat the softened butter on high until light and fluffy, this usually takes about 2 to 3 minutes. Pour in the strawberry puree and gradually add in 3 cups of the powdered sugar to the fluffy butter and continue to combine until smooth.
If needed, add the remaining cup of powdered sugar to the frosting and continue to combine this until smooth. Make sure the cupcakes are completely cooled before frosting them with the strawberry frosting. You can frost them using a spatula, or if you want to get fancy, a Wilton 1B Large tip.