Preheat your oven to 350 degrees fahrenheit.

Line a muffin tin with cupcake liners.

In a large mixing bowl, prepare lemon cake mix according to box directions.

Pour batter evenly into cupcake liners, and bake according to the time given on the box.

Meanwhile, make your frosting.

Start by adding the freeze dried strawberries to your food processor and grind into a fine powder. Set aside.

In a large bowl, beat the butter on medium speed with your hand mixer until smooth.

Add the powdered sugar and strawberry powder to the bowl and mix until combined.

Add vanilla, lemon zest, and 3 tbsp. of heavy whipping cream and mix until frosting begins to form.

Keep adding heavy cream, 1 tbsp. at a time until the desired texture is reached. The frosting should be spreadable but firm enough to stand up on a cupcake.

If the frosting isn’t firm enough, you can add powdered sugar 2-3 tbsp. at a time.

Once the cupcakes have finished baking and cooled, frost the cupcakes and top with ¼ lemon wedge and a slice of strawberry.

Enjoy!

Store any leftovers in the refrigerator.