Strawberry Cupcakes

INSTRUCTIONS

1. Use the coconut oil to grease the bottom and sides of two silicone muffin cups (preferred), or two small glass jars or bowls.
2. In a small bowl, lightly beat the eggs. Mix in the melted butter, almond milk, vanilla, almond flour, baking powder, and stevia. Set aside a little bit of strawberry for garnish if you want, then fold the chopped strawberries into the batter. Divide the batter evenly between the muffin cups and cover them loosely with foil.
3. Pour 1 cup water into the Instant Pot. Place the metal steam rack/trivet inside. If you have a 6-inch metal cake pan, place that on the rack. Place the muffin cups on the rack or pan.
4. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 25 minutes.
5. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Carefully remove the cakes (they will be hot). Allow them to cool for about 15 minutes.
6. Meanwhile, for the frosting: In a medium bowl, with an electric mixer, beat together the cream cheese and butter for about 20 seconds. Split the vanilla bean lengthwise and scrape the vanilla seeds into the bowl. Add 2 teaspoons of almond milk, the monkfruit sweetener, and 5 drops of stevia. Mix for about 20 seconds more until completely combined. Taste and adjust the sweetness as desired, then beat the frosting on high until it is fluffy, 1 1/2 to 2 minutes. If the frosting becomes too thick, beat in the remaining 1 teaspoon of almond milk.
7. When the cakes are cool, spread or pipe the frosting on top of the cakes. Garnish with the reserved strawberry.