1-First Step: Prep your station. Preheat oven to 350°F/175°C. Line a 12-cup muffin pan with liners. This sets you up for easy release. Use room-temp ingredients for best mix.

2-Second Step: Mix dry ingredients. In a bowl, whisk 1 cup granulated sugar (200g) and zest of 1 large lemon (about 1 Tbsp or 5g) until it smells amazing. Add 1 1/4 cups all-purpose flour or gluten-free flour blend (150g), 1 1/2 tsp baking powder (6g), and 1/2 tsp fine salt (3g). Whisk to combine. Fluff flour first for accuracy!

3-Third Step: Combine wet ingredients. In another bowl, whisk 1/2 cup full-fat sour cream (125g), 1/2 cup water (120g), 1/4 cup vegetable or canola oil (56g), 1 large egg (56g), and 1 tsp vanilla extract (4g). Smooth and ready.

4-Fourth Step: Make batter. Pour wet into dry. Whisk just until mixed. No lumps, but don’t overdo it. Batter yields 150g per batch. Use a cookie scoop for even 3/4 full liners.

5-Fifth Step: Bake. Pop in oven for 19-21 minutes. Toothpick comes out with moist crumbs. Cool 10 minutes in pan, then on rack fully. Gluten-free? Rest batter 30 minutes extra stir.

6-Sixth Step: Beat base. In mixer, beat 1 cup unsalted butter (226g) 30 seconds until smooth. Add zest of 1 large lemon (1 Tbsp or 5g), 1 tsp vanilla (4g), 1 tsp lemon extract (4g), and 1/4 tsp fine salt (1g). Beat low.

7-Seventh Step: Add jam. Mix in 3 Tbsp seedless strawberry jam (60g). Lovely pink hue!

8-Eighth Step: Sweeten up. On low, add 3 1/2 cups powdered sugar (454g) and 1 Tbsp heavy whipping cream (15g). Scrape bowl. Beat to fluffy. Adjust with cream or sugar. Red gel coloring optional. Stir by hand for silkiness. Marble bag with 1 Tbsp jam for fun.

9-Ninth Step: Fill cupcakes. Cool completely. Core centers with knife or 3/4-inch cutter. Spoon 1 Tbsp seedless strawberry jam (from 3/4 cup total) per cupcake.

10-Final Step: Frost and garnish. Pipe swirls with large round tip. Top with lemon slice and strawberry heart. Done! Halve frosting for smaller swirls. Vegan? Use vegan swaps throughout.