Place strawberries, water and 2 T. sugar in a small saucepan. Cook strawberries over medium heat for 3-5 minutes, stirring occasionally.

Once the strawberries start to break down, mash them with the back of a spoon until you have an almost completely smooth mixture. Turn up heat to high for an additional minute to condense the sauce, stirring occasionally. Remove sauce from heat and let cool to room temperature.

Preheat oven to 350 degrees and line a cupcake muffin pan with 12 cupcake liners. Spray each with non-stick cooking spray.

In the bowl of an electric mixer, combine butter and sugar. Mix for 1 minute on medium.

Add eggs and vanilla and mix on medium for another 2 minutes, or until mixture becomes fluffy.

In a medium-sized bowl, combine rice flour, tapioca starch, xanthan gum, powder, soda and salt. Toss to combine.

Stir milk into prepared strawberry sauce.

Alternatively add dry ingredients and sauce/milk into the butter/sugar mixture, starting and ending with the dry ingredients.

Fill each cupcake muffin liner to ¾ full and bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Place butter and 2 c. powdered sugar in the bowl of an electric mixer. Cream until incorporated.

Add next cup of powdered sugar, vanilla and lemon juice and cream until incorporated.

Add the last 2 cups of powdered sugar and heavy whipping cream. Mix until smooth.

Stir in the lemon zest by hand.

Once cupcakes are completely cooled, frost with lemon frosting and enjoy!