Preheat oven to 350’.
Line a muffin tin with muffin/cupcake papers.
In a medium to large bowl, crack the eggs.
In a blender, combine the coconut milk and strawberries. Blend until smooth (a little chunkiness is ok too!). Pour into the bowl of eggs and whisk together.
Add the vanilla, monk fruit, almond flour, baking powder, and salt. Whisk it all together. Finally, add in the melted coconut oil and whisk.
Divide the batter evenly into the muffin tin. Bake about 30-35 minutes then check. They are best a little golden on top and done when a toothpick inserted comes out clean.
Allow cupcakes to cool, or enjoy slightly warm! Decorate with Coconut Milk Whipped Cream Frosting. Yum!