Lemon Cupcakes

1. Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
2. In a bowl, mix and sift together the dry ingredients: flour, salt, baking powder, and baking soda. In another bowl, mix the milk with the lemon juice.
3. In a large bowl, place the softened butter, granulated sugar, and lemon zest. Mix with an electric mixer for 2-3 minutes until the mixture is creamy and smooth.
4. Add the eggs and vanilla, and beat again for about 3 minutes until the mixture is smooth and voluminous.
5. Alternately add the dry ingredient mixture and the milk with lemon juice to the butter mixture in several batches, mixing with the electric mixer until the cupcake batter is smooth.
6. Pour the batter into the prepared cupcake pan, filling the liners 3/4 full.
7. Bake in the preheated oven for about 18-20 minutes until golden on top and cooked through. (Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.)
8. Let the cupcakes cool slightly before removing them from the pan, then let them cool completely on a wire rack.

Lemon filling

1. Follow either the whole egg lemon curd recipe or the egg yolk lemon curd recipe and let it cool completely in the fridge.
2. Remove the core of the cooled cupcakes using an apple corer or a cupcake corer, and fill the center with lemon cream.

Strawberry Cream Cheese Frosting

1. In a large bowl, place the cold Philadelphia cream cheese, cold heavy cream, strawberry puree, powdered sugar, and vanilla extract.
2. Whip with an electric mixer on medium speed for about 2-3 minutes until the frosting is smooth and firm.
3. Place the frosting in a large piping bag fitted with a decorating tip, and pipe a swirl on top of the lemon cupcakes.
4. Decorate with a slice of strawberry and let the cupcakes rest in the fridge for at least 1 hour before serving.