To make tea milk, heat whole milk. Let tea steep for 15 minutes. Remove bags and let cool.

Preheat oven to 350 degrees. Place silicone or paper liners in cupcake pan. Coat with non-stick spray and set aside.

In medium bowl, combine almond flour, tapioca flour, baking soda and salt in mixing bowl.

Using a standard mixer or handheld mixer, beat together butter and coconut sugar until smooth and light.

On low speed, mix in 1 egg at a time.

Mix in vanilla, lemon juice and 1/3 cup prepared tea milk.

Add in dry ingredients and mix on medium speed until smooth.

Evenly distribute batter among 12 cupcake liners, filling each about 2/3 of the way full.

Bake for approximately 15-16 minutes. Remove and let sit 10 minutes before removing while you prepare frosting.

10. To make frosting, blend freeze-dried strawberries in food processor until a powder forms.

11. Transfer to mixing bowl, and beat strawberry powder with butter and honey on high speed until light and smooth.

12. Once cool, top each cupcake with icing and serve.