Preheat the oven to 350°F. Line your cupcake pan with cupcake liners and set it aside.
In a medium bowl, combine flour, salt, and baking powder then set aside.
2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoon baking powder
In a large bowl, using a handheld or standing mixer, beat the melted butter and sugar together until smooth.
¾ cup butter melted, 1 cup granulated sugar
Add eggs one at a time, mixing just to incorporate, then add vanilla and mix until smooth.
2 large eggs, 2 teaspoon vanilla extract
Add in the milk, dry pudding mix, and lemon juice and combine.
½ cup whole milk, 3 tablespoon fresh lemon juice, 1 (3.4oz.) box lemon pudding mix
Slowly add the flour mixture to the wet ingredients and mix until just combined. Be sure to scrape down the sides and not leave pockets of dry ingredients.
Fill cupcake liners about ⅔ full, this batter is fairly thick so I recommend using a spoon or cookie scoop to add the batter to each tin.
Bake for 15 to 20 minutes until a toothpick comes out clean. Then transfer the cupcakes to a cooling rack while making the frosting (they should be fully cooled before frosting)
To make the frosting, beat softened butter on high until light and fluffy (2 to 3 minutes).
1 cup salted butter
Pour in the strawberry puree and beat until mixed.
¼ cup fresh strawberry puree
Then gradually add about 3 cups of powdered sugar to the strawberry butter mixture until combined.
3-4 cups powdered sugar
Add remaining cup of powdered sugar until you get desired consistency and beat on high for about 2 to 3 minutes more.
Frost the cooled cupcakes using a spatula or pipe it on with a Wilton 1B Large Closed Star tip.