Preheat oven to 350F and line a muffin tin with cupcake wrappers. Set aside.

In a large bowl, whisk flour, baking powder, baking soda, and salt until combined. In a separate large bowl, whisk xylitol (or sugar) melted butter, egg, and milk until smooth. Gently fold flour mixture into liquid until just combined. Set aside for a moment.

Place strawberries in a food processor and pulse several times until finely chopped into a chunky-puree. (do not over-pulse) You should have about 1/2 cup strawberry puree. Gently fold strawberry puree into batter.

Fill prepared muffin cups, 3/4 full of batter and gently smooth tops. Bake cupcakes at 350F 22-23 minutes or until a toothpick comes out clean. Cool cupcakes completely on a wire cooling rack.

In a large bowl with an electric mixer, beat heavy cream to stiff peaks. Fold in xylitol (or sugar) vanilla, and pureed strawberry mixture.

Slather frosting over tops of cooled cupcakes and garnish with additional strawberries if desired.