Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
In a mixing bowl combine the flours, coconut and baking soda. Add in the eggs, vanilla, lime juice and zest, butter (or coconut oil) and honey and stir well.
Fill each muffin cup with batter and place the tray in the oven to bake for 20 minutes. Keep an eye on them to make sure they don't burn on the top. After 20 minutes remove from the oven and insert a toothpick in the middle to ensure they are cooked through. Allow to cool
In a bowl gently stir together the honey, lime juice, 1/2 tbsp zest and coconut cream until well combined. Try to stir as gently as possible so the mixture doesn't melt/soften, if it does soften, place the icing in the fridge for a few minutes.
Place the icing in a piping bag (or ziploc bag fitted with a decorating tip) and ice each cupcake moving in circles from the center outwards. Sprinkle with remaining 1/2 tbsp lime zest. Store in a container in the fridge.