Red velvet cupcakes with cream cheese

Ingredients:
Cupcakes:
1/2 cup coconut flour
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
2 Tablespoons grapeseed (or canola) oil
1/2 cup agave nectar
1 Tablespoon red food coloring
Cream Cheese Frosting:
3/4 cup heavy whipping cream
8 ounces cream cheese, at room temperature
1/4 cup agave nectar


Directions:
Prepare Cupcakes:
Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.
Prepare frosting:
In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.