Step 1

Preheat the oven to 375°F. Line a muffin pan with ten muffin liners.

Step 2

Make the Cupcakes: In a medium mixing bowl, combine the butter, cream cheese, sweetener, vanilla, and eggs. Beat with a mixer until the batter is smooth.

Step 3

Add the baking powder and salt. Mix again, scraping the sides of the bowl often.

Step 4

Add the almond flour and continue to mix until thoroughly combined. Evenly distribute the cupcake batter into the prepared ten liners.

Step 5

Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out dry. Remove from the oven and let cool. Remove the cupcakes from the pan.

Step 6

Next, make the pink frosting: In a small bowl, combine all the frosting ingredients except Runner-Up Strawberry Syrup and whisk until thoroughly combined. Add the Runner-Up Strawberry Syrup gradually until you reach an attractive shade of pink.

Step 7

Use a vegetable peeler to remove a column of cake from the top center of each cupcake measuring 3⁄4" wide × 1" deep (save the carved-out pieces). Fill each cupcake hole with even amounts of strawberry filling, about 1 teaspoon per cupcake, then plug the holes with the removed cake.

Step 8

Scoop the pink frosting into a piping bag (or Ziploc bag with a corner cut) and evenly spread onto the tops of the cupcakes.

Step 9

Serve immediately or store in an airtight container in the refrigerator.