Strawberry Cupcakes

• 1
  Combine strawberries and 2 tablespoons of sugar in a small bowl. Toss to coat and let sit for 20 minutes to release juices.
• 2
  Preheat oven to 375°F. Line a 12-cup muffin pan with liners and set aside.
• 3
  Combine flour and baking powder in a medium bowl and whisk until well mixed.
• 4
  Place butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3- 4 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the sour cream and vanilla extract.
• 5
  Add dry ingredients and slowly mix until moistened, then increase to high and beat for about 15 seconds. Add strawberries and juice and mix until just combined.
• 6
  Fill cupcake liners until mostly full of batter. Bake for 20- 22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Coconut Buttercream

• 1
  Combine butter and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix until smooth. Beat in coconut cream and extract, scraping bowl down as needed, until smooth. To adjust consistency, add more powdered sugar to thicken or a teaspoon of coconut cream to thin.
• 2
  Frost cooled cupcakes in a rosette, using a large star tip. Decorate with shredded coconut and a sprinkle of crushed freeze dried strawberries.