To make the cupcakes:

1. Preheat oven to 350 degrees and line a muffin pan with baking cups
2. In a large bowl whisk together eggs, sugar, monk fruit sweetener, coconut oil, milk, vanilla and almond extracts
3. Add in almond flour, baking powder and salt. Stir just until everything completely combined
4. Transfer batter evenly to baking cups, flatten/even it out a bit on top, then bake for 22-24 minutes. Allow cupcakes to cool completely before adding frosting

To make the frosting:

1. Place dairy-free butter in a stand mixer or large bowl, and beat until creamy. Then beat in the powdered sugar until fully combined
2. Add in the vanilla extract. If frosting is too thick add a splash of nondairy milk until reaches desired consistency
3. Lastly add 2 drops of natural food coloring and beat until color is even throughout

To assemble cupcakes:

Spoon or pipe about 2 tablespoons of frosting onto each cupcake, and top with sprinkles