Drain strawberries and refrigerate. Keep the liquid/strawberry juice.

Add water to the strawberry juice until you have 1 1/4 cups.

In large pot, mix water/strawberry juice , sugar, cornstarch and lemon juice. Make sure it is well mixed and all the cornstarch dissolved before you start heating.

Cook, stirring, until the mixture boils and thickens.

Chill mixture, then mix in the strawberries.

Refrigerate until ready to fill cupcakes.

Once filled and decorated, cupcakes should be refrigerated until serving time.