Heat the oven to 350F. Line 24 muffin cups with paper liners.

In a large bowl, beat the cake mix, water, oil and eggs for 30 seconds on low. Beat for 2 minutes on medium. Stir in 1 teaspoon of the lemon zest. Divide evenly among the muffin cups.

Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.

Beat the butter and cream cheese until creamy. Add the powdered sugar 1/2 cup at a time until you reach the desired consistency. Stir in 1/3 cup of the spreadable fruit. Add the remaining 1 teaspoon lemon zest. Beat for 2 minutes until light and fluffy.

Remove the cupcakes from the paper liners. Cut each cupcake in half crosswise. Spread a dollop of the spreadable fruit on the bottom halves. Replace the tops.

Place the frosting in a large decorator bag. Pipe the frosting on top of each of the cupcakes. Garnish with fresh sliced strawberries.

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adapted from Smucker's