Luscious Lemon Cupcakes & Lemon Butter Cream Frosting

Cake:

1 c sour cream
1 package lemon cake mix
3/4 c water
3/4 c canola oil
1 t lemon zest
4 eggs
1 dash salt
1 small package lemon instant pudding
Mix ingredients with electric mixer for about two minutes. Line 24 cupcake tins. Bake at 350 degrees for 25 minutes.

Frosting:
2 sticks butter, softened
6 c powdered sugar
½ c fresh lemon juice
1-2 t lemon zest
12 strawberries (for garnish)
Beat butter and half of sugar. Add juice and zest and beat until smooth and creamy. Gradually add remaining sugar until frosting is a good consistency. Pipe frosting onto cool cupcakes, and garnish with half of a strawberry (greens on or off) on each cupcake!