Strawberry Buttercream

In a medium-sized mixing bowl, beat the butter until light and fluffy. Slowly mix in powdered sugar until fully combined. (The original poster used 2 1/2 cups of powdered sugar, but you can add more or less to achieve your desired consistency.) Puree strawberries and lemon juice in a food processor or blender. Press through a fine sieve to remove seeds. Measure out 1/2 cup of strawberry puree and mix into the frosting until well combined. Spread or pipe on cooled cupcakes. If you do not wait until they are cooled, the icing will melt off! You can use a piping bag or cut a tiny hole in the corner of a Ziploc bag. Fill the bag with the buttercream and pipe on top of cupcakes as desired.