Preheat the oven to 375°F. Line a muffin pan with ten muffin liners.
Make the Cupcakes: In a medium mixing bowl, combine the butter, cream cheese, sweetener, vanilla, and eggs. Beat with a mixer until the batter is smooth.
Add the baking powder and salt. Mix again, scraping the sides of the bowl often.
Add the almond flour and continue to mix until thoroughly combined. Evenly distribute the cupcake batter into the prepared ten liners.
Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out dry. Remove from the oven and let cool. Remove the cupcakes from the pan.
Next, make the pink frosting: In a small bowl, combine all the frosting ingredients except Runner-Up Strawberry Syrup and whisk until thoroughly combined. Add the Runner-Up Strawberry Syrup gradually until you reach an attractive shade of pink.
Use a vegetable peeler to remove a column of cake from the top center of each cupcake measuring 3⁄4″ wide × 1″ deep (save the carved-out pieces). Fill each cupcake hole with even amounts of strawberry filling, about 1 teaspoon per cupcake, then plug the holes with the removed cake.
Scoop the pink frosting into a piping bag (or Ziploc bag with a corner cut) and evenly spread onto the tops of the cupcakes.
Serve immediately or store in an airtight container in the refrigerator.