Prepare the Strawberries: Cook finely chopped or blended fresh strawberries with granulated sweetener in a medium saucepan over medium heat for 3–5 minutes until softened. Cool the mixture.

Make the Cupcake Batter: Preheat oven to 350°F (175°C). Line a cupcake pan. Melt butter and cool slightly. Combine almond flour, coconut flour, baking powder, and salt in one bowl. Mix eggs, vanilla, and liquid sweetener in another bowl, then combine wet and dry ingredients along with cooled strawberries.

Bake the Cupcakes: Fill cupcake liners three-quarters full with batter. Bake for 20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Prepare the Strawberry Frosting: Cook additional strawberries as before. Beat room temperature butter until creamy, then gradually add powdered sweetener, liquid sweetener, and vanilla. Blend in cooled strawberries.

Frost the Cupcakes: Once cooled, frost each cupcake with strawberry buttercream. Optionally, sprinkle extra strawberry chunks on top before serving.