To make the filling, place the egg yolks in a bowl, and whisk them until they're well blended. Transfer to a heavy-based saucepan with the sweetened condensed milk and mashed strawberries. Hull the small strawberries for use when filling the cupcakes.

Cook over medium-low heat, stirring constantly, until the mixture thickens, about 15 minutes. The filling will continue to thicken as it cools. Cover and place in the refrigerator until time to fill the cupcakes.

Preheat oven to 180C/350F/Gas 4 and line cupcake pans with 24 cupcake liners.

To make the cupcakes use a handheld or stand mixer and combine the butter, sugar, eggs, lemon juice, lemon zest, milk, and sour cream, and mix until smooth.

In a separate bowl, sift the two flours until they look like a fine powder. Add the baking powder and salt, and mix together.

Add the flour mixture to the mixing bowl a little at a time, and mix between additions, until all ingredients have been blended. Mix on high for 1 minute.

Use an ice cream scoop to fill each cupcake liner with cupcake batter about three-quarters full.

Bake for 15 - 20 minutes, or until the cupcakes are golden brown on top, and a toothpick inserted in the middle comes out clean.

Remove cupcakes from the oven, and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

To make the frosting use a handheld or stand mixer and blend the cream cheese and butter until smooth.

Add the puréed strawberries and vanilla extract and mix until combined.

Add the powdered sugar in small intervals, mixing between additions. If the frosting seems too thin, add a bit more powdered sugar. If it's too thick, add bit more pureed strawberries, 1 teaspoon at a time, until desired consistency is achieved. Frosting should be thick enough to hold stiff peaks to pipe onto cupcakes. Place the mixing bowl in the refrigerator, covered with foil until time to frost the cupcakes.

When the cupcakes have completely cooled, remove the center of the cupcake with a cupcake corer.

Place a teaspoon of the strawberry filling into the cupcake and push a small whole strawberry into the cavity on top of the filling then top off with more filling.

When all the cupcakes have been filled, place the frosting into a large piping bag fitted with a large star tip and pipe frosting swirls on top of each cake.

Decorate the cupcakes with your choice of topping from the ingredients list - or a combination of them! If using lemon slices dip them in sugar to add some sweetness!

Strawberry Lemonade Cupcakes are best served chilled. Place in a cupcake carrier in the fridge for at least 2 hours, or overnight if you can.