Total Time: 30 minPrep: 10 minCook: 20 minYield: 10Level: easy
Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat 1/3 cup (about 3 ounces) softened butter and xylitol until light and fluffy, about 3 minutes. Add one egg at a time until incorporated, then the vanilla.
Add the almond flour and blend until incorporated. Add the coconut cream and water and continue to blend until smooth.
Combine the almond flour, baking powder and 1/4 teaspoon salt. Add to the egg mixture forming a thickened batter.
Divide equally into the 10 muffin liners and bake for 20-25 minutes until golden brown on top and baked through. Allow to cool.
Beat 1/2 cup (about 4 ounces) butter, coconut cream and a dash of salt for about 2 minutes. Add 1/2 cup xylitol and 2 tablespoons sugar-free strawberry jam. 2-3 drops of red food coloring may be added for a pinker color.
Using a piping bag and fancy tip or simply a quart-sized plastic bag with a corner cut off, pipe the frosting onto the cupcakes and garnish with a strawberry.
The cupcakes can be kept in an airtight container refrigerated for up to one week. Serve at room temperature.