• Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat ⅓ cup (about 3oz) 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 ¼ tsp 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.

Frosting:

• Beat ½ cup (about 4oz) butter, coconut cream and a dash of salt for about 2 minutes. Add ½ cup xylitol and 2 tbsp 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.