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Frosting:
Blend the strawberries in a blender until smooth. Place in a small saucepan over medium heat and bring to a simmer.
Cook, stirring very frequently, until reduced by about half. Let cool completely.
Preheat the oven to 350ºF and line a standard metal muffin pan with 12 parchment paper liners. You can also use silicone liners.
In a large bowl, whisk together the sour cream, egg, egg whites, and vanilla extract. Add the sweetener and whisk until well combined. Add the almond flour, protein powder, baking powder, and salt and stir until well mixed.
Carefully fold in the chopped strawberries. Divide the batter evenly among the prepared muffins cups. Bake 18 to 25 minutes, until golden brown and firm to the touch.
Remove and let cool in the pan.
Frosting
In a large bowl, beat the butter and cream cheese together until very smooth. Beat in the powdered sweetener and salt until well combined, then beat in the strawberry puree.
In another bowl, beat the whipped cream with the vanilla extract until it holds stiff peaks. Fold the whipped cream into the frosting until no streaks remain.
Pipe or spread on the cooled cupcakes and top each with a fresh strawberry.