These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!
Preheat the oven to 350˚F. Line 8 muffin cups with liners.
In a large mixing bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a separate bowl, whisk together the eggs, agave, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Fold in the strawberries.
Pour 1/4 cup of cupcake batter into each liner, and bake for 20-25 minutes, until a toothpick comes out with just a few crumbs.
While the cupcakes are baking, make the frosting. Combine the heavy cream and remaining 2 tablespoons of agave in a large bowl. Whip with a hand blender until stiff peaks form.
Allow the cupcakes to cool for 1 hour in the pan before frosting them.