Mix powdered Xylitol and softened butter together.
Mix in orange emulsion or extract.
Add cream a little at a time - not all at once (you may not need to use all of it). Add just enough cream to achieve frosting that is thick, creamy and spreadable.
Add orange food coloring if using, one drop at a time, until desired shade is achieved.
Cover frosting with cling wrap until cupcakes are completely cooled and ready to be frosted.
When cupcakes are completely cooled spread one tablespoon of frosting over each cooled cupcake.
Put rest of frosting into a piping bag or silicone frosting bulb and pipe little swirls on top of cupcakes.
Sprinkle some finely ground almonds over the top of each frosted cupcake. Enjoy!