• Preheat oven to 350°F. Line 12 muffin molds with cupcake liners. 
• In large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, xanthan gum and salt.
• Beat in almond milk, coconut oil, butter, and vanilla to the dry mix with an electric mixer on medium-high speed for about 2 minutes, scraping bowl as needed. Add the eggs and continue to beat an additional 2 minutes.
• Divide batter between cupcake liners.
• Bake in 350 °F oven for about 20-30 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched.
• Cool cupcakes for 10 minute then remove from molds and allow to cool completely on to wire rack.

Strawberry Cream Cheese Frosting:

• Cream together the butter and cream cheese. 
• Puree the strawberries in a small blender or food processor. 
• Add 3 tablespoons of the strawberry liquid and the vanilla stevia into the cream cheese mix. Beat until mixed in.
• Slowly beat in the powdered sweetener. Spread frosting on cooled cupcakes.