Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
In a mixing bowl combine the flours, baking soda. Add in the eggs, vanilla, lemon 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
Wash and chop the strawberries into thirds. Place in a blender or food processor and blend until smooth
Place the strawberries, honey and vanilla extract in a saucepan on medium heat and allow to gently boil for 15-20 minutes until it has reduced by half. Remove from the heat, transfer to a bowl and place in the fridge to cool.
Once the strawberry mixture has completely cooled, add in the coconut cream and stir with a spoon until well combined.
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. Top with a strawberry slice. Store in a container in the fridge.