-
1
Heat the oven to 350u00b0 F/176u00b0 C. Line a 12-cupcake tin with paper baking cups.
-
2
In a medium bowl, toss the strawberries with 1 tablespoon of the sugar. Let sit for 20 minutes.
-
3
Meanwhile, in a large mixing bowl, using an electric mixer, cream the butter with the remaining sugar until fluffy, about 5 minutes on medium speed. Add the eggs and stir to combine. In a separate small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the mixing bowl, followed by the coconut milk, vanilla extract, and lemon zest. Blend on low speed, until the batter is smooth.
-
4
By now, the strawberries should have softened under the sugar. Using the back of a fork, smush the strawberries into a rough puree. Stir the strawberry mix into the batter. (The strawberry puree should equal 1 scant cup/215 grams.) Divide the batter evenly between the baking cups. Bake the cupcakes for 30 to 35 minutes, or until the tops are golden and a knife comes out clean. Out of the oven, allow the cupcakes to cool for 10 minutes before moving them to a rack to finish cooling, another 30 minutes.
-
5
Using an electric mixer on medium-high speed, beat the butter with the cream cheese, about 3 minutes. Add the sugar, and beat another 2 minutes. Add the vanilla, coconut milk, and lemon zest; mix just until combined. (You can make the frosting up to 4 days ahead and store it, covered, in the fridge.)
-
6
When the cupcakes are cool, top each each with frosting. If desired, decorate the top of each cupcake with extra strawberries, shredded coconut, or lemon zest.
