Created on February 13th, 2012
Preheat oven to 325°F.
Line cupcake pans with liners.
In a medium mixing bowl, sift together 2 ¼ cups of flour, baking soda, and salt.
Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 1 tablespoon of lemon juice.
Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Scoop the batter into the cupcake liners.
Bake in the preheated oven for 18-24 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool 10 minutes in the pan, then remove and let them cool on a wire rack.
While cooling, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cupcakes and enjoy!
Note: This recipe is originally for a bundt cake. Grease and flour the bundt pan. Bake at the same temperature for 1 hour or until a toothpick inserted in the cake comes out clean. Let the cake cool for 15 minutes, then turn out onto a wire rack and let cool completely before drizzling with icing.