- 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!