Make the Cupcakes:

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners
2. In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside.
3. In bowl of stand mixer beat the butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
5. Add the lemon juice and vanilla extract.  Mix well.
6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Make the Strawberry Frosting:

1. In bowl of stand mixer, beat butter for 1-2 minutes using the paddle attachment.
2. Gradually add confectioners’ sugar and continue mixing scraping down sides of bowl as needed.
3. Mix in strawberry puree and lemon zest.
4. Place the icing in a piping bag fitted with open star piping tip to decorate the cooled cupcakes.

To Create a Cupcake In a Jar:

1. Slice cupcake in half with serrated knife. You will need one and a half cupcakes (3 pieces) for each jar.
2. Place half a cupcake in the bottom of the jar and add a dollop of icing on top. Repeat two more times with cake and icing.
3. Garnish with a lemonhead on top.
4. For extra cuteness add a plastic straw.