Preheat the oven to 375°F. Get your cupcake tin out and line 24 sections with liners, set aside.

In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda, set aside.

In a large bowl, whisk together the melted butter, oil, and sugar.

Add the eggs and whisk them in until combined.

Add the sour cream, buttermilk, lemon juice, and lemon zest, whisk to combine.

Lastly, add the dry ingredients to the wet and stir together until smooth with no dry patches or lumps.

Divide the batter between the liners, 3 tablespoons of batter each. Bake for 5 minutes, lower the temperature to 350°F and bake an additional 10-12 minutes until a toothpick inserted into the center comes out clean.

Let cool in the tin for 10 minutes. Take the cupcakes out and place them on a wire rack to cool completely.

While the cupcakes are cooling, make the strawberry buttercream. Add the butter to the body of a stand mixer with the paddle attachment and whip until smooth. Add the powdered sugar a little at a time followed by the salt, scrape down the sides as needed. Add the strawberry puree, vanilla extract, and strawberry extract if using. Stir it in until combined, scrape down the sides then turn the mixer on medium-high and whip for 3 minutes until light and fluffy.

Frost the cupcakes and add any garnishes if using.