Strawberry Lemonade Cupcakes

Cupcake Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
3 tsp. lemon zest
1 1/2 stick butter, at room temperature
1 1/2 c. sugar
2 eggs
3/4 c. milk
2 1/2 c. fresh strawberries, chopped

Lemonade Glaze:
1/2 c. lemonade concentrate, thawed
1/3 c. powdered sugar

Strawberry Cream Cheese Glaze:
1 c. fresh strawberries, pulsed in a food processor until smooth
8 oz. cream cheese, at room temperature
2 sticks butter, at room temperature
2 1/4 c. powdered sugar
3 tsp. fresh squeezed lemon juice
1 tsp. vanilla

Garnish:
Fresh strawberries and lemon slices

Directions:

Preheat the oven to 325 degrees. Line muffin tins with liners. In an electric mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time. Add all of the dry cupcake ingredients in a bowl along with the lemon zest and mix. Add half of the flour mixture to the liquids on low speed until just incorporated. Add in the milk and mix until smooth texture. Add the remaining flour and mix on low speed until just blended. Fold in the fresh strawberries. Divide the batter evenly among the muffin tins. Bake 20-25 minutes (more on the 25 minute side) until a toothpick inserted comes out clean. When done transfer to a wire rack to cool. When the cupcakes are done cooling, mix the lemonade concentrate and sugar together. Poke holes with a fork into the top of the cupcakes and drizzle the concentrate evenly over the top. (Put parchment paper underneath because this will get messy!). To make the strawberry glaze, beat the cream cheese and butter in a electric mixer on medium speed. Add the powdered sugar and mix until incorporated. Then add the lemon juice, vanilla and strawberry puree. Poor onto cupcakes and garnish with the fresh strawberries and lemon slices.