Preheat your oven to 350°F.
Prepare the frosting: In a food processor or blender, pulse the freeze-dried strawberries into a fine powder. Mix the powder with the vanilla frosting and set it aside.
In a large bowl, whisk together the eggs, apple cider vinegar, vanilla extract, maple syrup, coconut milk, melted coconut oil, and sugar.
In another bowl, mix the almond flour, arrowroot, baking soda, and salt.
Pour the wet mixture into the dry mixture and stir until well combined.
Transfer the batter evenly into a lined muffin pan, filling each cavity about 3/4 full.
Bake for 16-17 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
Enjoy your delicious homemade cupcakes! Store any leftovers in the fridge in a covered container.