Double Strawberry Cupcakes with Strawberry Buttercream Frosting | California Olive Ranch

Ingredients

• 1 lb fresh strawberries
• 2 1/2 cups blanched almond flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 3 tablespoons coconut milk
• 3 tablespoons California Olive Ranch Arbequina Reserve Oil
• 1 cup maple sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1 tablespoon finely ground freeze dried strawberries
• 1 cup butter, softened to room temperature
• 3/4 cup raw honey
• 1/8 teaspoon salt
• 1/3 cup tapioca flour
• 1 cup freeze dried strawberries, blended to a powder
• Coconut milk, as needed