1️⃣ Prepare Ahead: Make lemon curd and chill until ready to use.

2️⃣ Bake Cupcakes:

• Preheat oven to 350°F (175°C). Line a cupcake pan with 8 liners.
• In a stand mixer or large bowl, cream butter and sugar until fluffy.
• Mix in egg, lemon zest, lemon juice, and vanilla.
• Add salt and baking powder, then alternate mixing in flour and sour cream until just combined.
• Fill liners ⅔ full and bake for 18-20 minutes (until a toothpick comes out clean).
• Cool completely before filling.

3️⃣ Make Frosting:

• Beat butter, vanilla, strawberry jam, and strawberry extract until smooth.
• Gradually add powdered sugar until fluffy. Add food coloring if desired.

4️⃣ Assemble:

• Use a knife or cupcake corer to remove the center of each cupcake.
• Fill with lemon curd and replace the top.
• Pipe frosting on top and garnish with a fresh strawberry.

5️⃣ Store: Keep in an airtight container at room temp or refrigerated for up to 3 days.