Strawberry Coconut Cupcakes - Tiny Red Kitchen

Ingredients

• 2 1/2 cups. cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt
• 1 1/2 sticks unsalted butter (at room temperature)
• 1 2/3 cup sugar
• 5 egg whites
• 1/2 cup sour cream (at room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup canned coconut milk
• 1 cup shredded coconut
• 1 cup freeze dried strawberries
• 4 cups powdered sugar
• 2 sticks butter (at room temperature)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2-3 tablespoons milk
• Pinch salt