Strawberry Matcha Cupcakes - gluten-free

0 Preheat your oven to 350°F and line a 12-cup muffin tin with liners.
1 Mix wet ingredients: In a large bowl, whisk together the eggs, melted butter (or coconut oil), sugar, vanilla extract, and non-dairy milk until smooth.
2 Add dry ingredients: Add in the gluten-free flour, almond flour, baking powder, baking soda, matcha, and salt. Make sure to spoon and level your flour — don’t scoop directly from the bag.
3 Mix until fully combined and no lumps remain.Fill + bake: Scoop batter into the muffin liners, filling about ¾ full.
4 For bakery-style tops, fill closer to the top and make 11–12 cupcakes.
5 Bake for 18–24 minutes, or until a toothpick comes out clean.
6 Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7 Prepare the strawberry frosting by adding the frosting to a stand mixer or a medium sized bowl, begin mixing then add in a small amount of natural pink dye for color and freeze dried strawberries to taste. 
8 Frost cupcakes and top with a strawberry slice if desired!