For the Cupcakes

• Preheat the oven to 350 and line two cupcake pans with 18 total liners
• Cream the butter and sugar in a stand mixer for 3 minutes
• Add eggs, one at a time, mix to combine
• In a large liquid measuring cup (or bowl) combine the milk, greek yogurt, lemon zest, lemon juice, and vanilla extract
• Alternate adding the dry ingredients and the milk mixture to the butter and sugar mixture until everything is combined. Start and end with the dry ingredients. (Add 1/3 of dry ingredients, then 1/2 of milk mixture, repeat until everything is combined.)
• Use a standard 4 oz ice cream scoop to fill the cupcake liners.
• Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs attached.
• Cool on a wire rack while you make the frosting

For the Frosting

• In the bowl of a stand mixer with the whisk attachment, beat the cream cheese until fluffy and completely smooth – 3 minutes
• Add the butter and beat for an additional 2-3 minutes
• Add a pinch of salt and the vanilla extract, mix to combine.
• Start adding the powdered sugar 1 cup at a time. Continue to add powdered sugar until the consistency is thicker than you want.
• Add the roasted strawberry jam.
• If the frosting thins out too much from the jam, add more powdered sugar 2 TBSP at a time until you reach your desired consistency.

For the Roasted Strawberry Jam

• Add all the ingredients to a small saucepan and heat over medium heat until the jam thickens slightly. It will continue to thicken as it cools. 
• For a more detailed description of how to make this jam and how to roast strawberries – check out my Roasted Strawberry Cheesecake Brownies.