• Preheat the oven to 350F (180C) and line a muffin pan with paper liners.

Prepare the lemon cupcake batter.

• In a medium bowl combine flour, baking powder, baking soda and salt.
• In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine. Mix in  sour cream, lemon zest and lemon juice. Add flour mixture and mix until well incorporated.
• Scoop batter evenly among liners, about 2/3 full each. Bake for about 20-25 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.

Prepare the strawberry jam.

• The jam can also be made a day or two before to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar, lemon juice and cornstarch. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.

Prepare the lemon and strawberry frosting.

• In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar and mix until well combined. Divide mixture in two.
• In one half add lemon zest for the lemon frosting. In the other half add 2 tbsp strawberry jam and red food coloring if used.
• Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip and decorate the cupcakes.
• Serve or refrigerate the cupcakes until ready to serve.