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

• 7

  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.

• 8

  Frost cooled cupcakes in a rosette, using a large star tip. Decorate with shredded coconut and a sprinkle of crushed freeze-dried strawberries.