Strawberry Coconut Cupcakes

Name: Strawberry Coconut Cupcakes
Ingredients: 1 cup finely chopped strawberries; 1 cup granulated sugar plus 2 tbsp, divided; 1 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 stick Challenge Unsalted Butter, room temperature; ½ teaspoon fine salt; 3 large eggs, room temperature; ½ cup sour cream; 1 teaspoon vanilla extract; shredded coconut, for garnish; freeze dried strawberries, for garnish; 1 cup (2 sticks) Salted Challenge Butter; 4 cups powdered sugar; 1 Tablespoon coconut cream (or heavy cream); 1 teaspoon coconut extract

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Combine strawberries and 2 Tablespoons of sugar in a small bowl. Toss to coat and let sit for 20 minutes to release juices. Preheat oven to 375°F.

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