Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.

In a medium sized mixing bowl, stir together the almond flour, tapioca starch, sea salt, baking powder, and sprinkles until no lumps remain.

Add the maple syrup, eggs, melted ghee/butter, vanilla extract, and lemon juice. Mix just until a batter forms, then portion the batter evenly into the muffin cups.

Bake until puffed in the middle, and a toothpick inserted comes out clean, about 18 minutes.

Cool for at least 10 minutes on a cooling rack before carefully removing the cupcakes from the muffin tin. Continue to the let the cupcakes cool to room temperature before frosting.

To make the frosting, add the butter to a mixer with a whip attachment and whip to break up the butter. Crush the strawberries into the finest powder you can. You can do this in a mortar and pestle, or just crush them by hand right in the bag they come in. Add the powdered freeze dried strawberries to the mixing bowl, and beat again on low speeds to combine.

Then add the powdered sugar, vanilla extract, and lemon juice. Turn the mixer on low, and increase the speed as the powdered sugar is incorporated. When all the powdered sugar is mixed in, turn the mixer up to high and beat until fluffy, about 2-3 minutes.

Frost the cupcakes generously, and top with more sprinkles if desired. Serve within the first day for the best results, although these hold up fairly well for up to 3 days.