1. Add the white chocolate chips or wafers to a microwave-safe bowl and microwave in 20-second intervals until melted and smooth.

2. Add the cream cheese, vanilla, salt, 2 strawberries, dry food coloring powder, and melted white chocolate to a blender or chopper cup with an immersion blender.

3. Whip the whipping cream until stiff peaks form or use storebought whipped topping.

4. Add the whipped cream and cream cheese mixture to a medium-sized mixing bowl and gently stir with a spatula until well blended. Refrigerate while you make the cupcakes.

5. Preheat the oven to 350°F.

6. Add the eggs, maple syrup, vanilla, and coconut oil to a mixing bowl. Whisk until well blended.

7. In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, and salt. Stir in the chopped strawberries.

8. Line a muffin pan with 12 cupcake liners. Fill each liner with batter about 3/8″ from the top.

9. Bake at 350°F for 25–27 minutes or until a toothpick inserted comes out clean. Cool on the counter, then refrigerate or freeze to cool completely.

10. Microwave white chocolate and dark chocolate melting wafers with coconut oil in separate bowls in 20-second intervals, stirring until smooth.

11. Dip each strawberry in dark chocolate and place on parchment paper to set.

12. Pipe white chocolate in lines over each strawberry using a piping bag or plastic bag. Let set on parchment.

13. Insert a jumbo star frosting tip into a piping bag and fill with frosting.

14. Pipe frosting in a swirl on each cupcake and top with white ball sprinkles.

15. Gently top each frosted cupcake with a chocolate-covered strawberry.