For the cake, heat almond milk in a medium saucepan over medium heat. Split vanilla bean lengthwise and use a sharp knife to scrape out seeds. Add seeds and bean to almond milk and bring to a gentle simmer. Remove from heat and let steep 30 minutes. Remove vanilla bean.

Preheat oven to 325F and line a muffin tin with cupcake liners.

In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.

Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and stevia extract and continue to stir until mixture is smooth and well combined.

Divide batter between prepared muffin cups and bake 20 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool.

For the frosting, beat butter until creamy. Add sweetener, ½ cup at a time, until well combined. Add 6 tablespoon cream and beat until well combined. If frosting seems stiff, continue to add cream, 1 tablespoon at a time, until desired consistency is achieved.

Split vanilla bean lengthwise and scrape out seeds. Add seeds and vanilla extract to frosting and beat until combined.

Pipe or spread onto cooled cupcakes.