Preheat your oven to 350°F and line 24 muffin cups with cupcake liners.

In a mixing bowl, combine the cake mix, eggs, ¾ cup of water, melted butter, and lemon juice. Beat on low speed for 30 seconds until blended. Increase to medium speed and continue to beat for 2 minutes until the mixture is fluffy. Fold in the lemon zest.

Evenly distribute the batter among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. In a separate bowl, beat the cream cheese, confectioners sugar, and vanilla extract on medium speed for about 3 minutes until smooth. Reduce the speed to low and gradually add the heavy cream. Once incorporated, increase to medium speed and beat until stiff peaks form, approximately 2 minutes.

Transfer the frosting to a pastry bag fitted with a star tip. Pipe a layer of frosting onto each cooled cupcake. Arrange some strawberry slices in a star pattern on top. Pipe more frosting in the centers, then insert the remaining strawberry slices. Finish by piping more frosting on top and garnishing each cupcake with blueberries.