For the cupcakes: – 2 cups blanched almond flour – 1/2 cup tapioca starch or arrowroot starch – 1/2 cup coconut sugar – 2 tsp lemon zest – 1 tsp baking soda – 1/4 tsp sea salt – 12 oz strawberries* – 2 large eggs – 1/4 cup melted coconut oil – 1/4 cup full fat coconut milk – 2 tsp lemon extract or vanilla extract** For the Frosting: – 1.5 cups freeze dried strawberries*** – 3/4 cup grass-fed butter**** – 1.5 cups organic powdered sugar***** – 1 tbsp fresh lemon juice