Banana Split Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line 8 muffin cups with paper liners.
3. 3
   To make the batter, in a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
4. 4
   In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
5. 5
   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
6. 6
   Scoop 1/4 cup of batter into each prepared muffin cup.
7. 7
   Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. 8
   Let the cupcakes cool in the pan for 1 hour.
9. 9
   To decorate the cupcakes, frost the tops with a layer of Chocolate Ganache.
10. 10
    Pipe or add a big dollop of Whipped Cream Frosting (equivalent to 2 heaping tablespoons) on top of each cupcake, then cover with chocolate sprinkles.
11. 11
    Place 2 banana slices in the whipped cream on each cupcake.
12. 12
    Top with a cherry and serve immediately.