Strawberry Coconut Cupcakes

Preheat your oven to 350F. In a blender, blend 1 cup fresh strawberries with 1 can coconut cream. Once blended, run the mixture through a mesh strainer to remove strawberry seeds. In a separate bowl, add butter and sugar and mix until smooth. Add in your strawberry coconut base and mix until combined. Add in your dry ingredients (flour, baking powder, baking soda, salt) and fold to combine. (Optional: add blueberry jam at this stage). Add batter to a cupcake tin and bake at 350F for 20-22 minutes. Let cool completely. For the buttercream, combine 1/2 cup soft butter, 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla. Mix until smooth. Once cupcakes are cooled, add your icing. Enjoy!