Preheat oven to 350 degrees F. Line 12 muffin cuts with cupcake liners and set aside.

Pulse about 4 strawberries in a food processor to get about 1/3 cup chunky puree and set aside. Puree about 8 strawberries in a food processor to get about ½ cup + 2 tablespoons of liquid puree and set aside.

Melt butter in a large microwave safe bowl on medium power for about 30-60 seconds. Stir in sugar, then stir in egg, yogurt, milk, vanilla, and ½ cup strawberry liquid puree (not the chunks yet).

In a medium bowl combine flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet and gently stir until there are no lumps in the batter. Gently fold in strawberry chunks and lemon zest.

Divide evenly between the 12 cupcake lined muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Cool completely on a wire rack.

Once cupcakes are completely cool, beat butter for frosting with an electric mixer on medium until smooth, about 1 minute. Add powdered sugar and beat until light and fluffy, about 3 minutes. Add vanilla, then add cream cheese one ounce at a time until desired tanginess is reached.*

Make filling by combining 2 tablespoons of frosting with the 2 tablespoons of liquid strawberry puree set aside during cupcake making. Cut ½” diameter holes in cupcakes, making sure not to go through the bottom (I went about half way down the cupcake). Fill cupcake with 1 teaspoon each of the filling then cover with the piece of cupcake originally removed.

Divide remaining frosting in half, dying one half pink with red food coloring. Put frosting in a frosting bag with pink on one side and white on the other.** Pipe on cupcakes, serve and enjoy!