Strawberry Lemon Cupcakes

Preheat oven to 350 F. Put paper lines into two standard 12-count muffin or cupcake tins.

In the bowl of your stand mixer, combine cake mix, sugar, flour and salt. Mix to combine. Once combined, add in the remaining cake ingredients. Mix together until creamy, about 5 minutes. Pour batter into the prepared cupcake pans. Bake for 25 minutes or until cake is slightly golden brown on top. Remove from oven and allow the cupcakes to cool before frosting.

While cake is baking, prepare the icing. Cream together Crisco and butter. Mix in powdered sugar, mixing until combined. Add in half-and-half, extracts and lemon juice. Mix until everything is combined. Taste and add more extract if desired. Add in food coloring until desired color is reached. Spread or pipe onto cooled cupcakes.