Preheat the oven to 350 degrees Fahrenheit and line cupcake tins with 16 parchment paper liners (these will stick to paper liners).

In a stand mixer bowl with whisk attachment, add the blueberry puree, egg whites, almond milk, food coloring, vanilla, stevia, and butter flavor. Mix on medium-low speed.

Pour in the melted coconut oil.

In a small bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt.  With the mixer running, slowly add in the dry ingredients.

Add the vinegar, then whip on medium-high speed until smooth.  Scrape down the sides of the bowl and whip one more time.

Use a muffin scoop to portion the batter into the cupcake tins. Bake for ~18 minutes, or until the surface of the cupcakes spring back when tapped.  Transfer to a wire cooling rack and let cool completely.

In a microwave-safe bowl, add the melted coconut butter.

Stir in the extracts, then stir in the yogurt. Scoop frosting into a piping bag and pipe onto the cupcakes.

Put the strawberry syrup in a sandwich bag and snip a tiny corner. Drizzle over the cupcakes right before serving.