Preheat the oven to 350ºF. Line 8 cups of a standard muffin pan with paper liners. In a medium bowl, whisk together the coconut flour, almond flour, baking powder, and salt. In a large bowl, whisk together the eggs, egg white, honey, coconut sugar, butter, orange zest, and vanilla. Add the flour mixture to the wet ingredients and whisk to combine thoroughly. Stir in the strawberries. Divide the mixture among the lined muffin cups. Bake for 20-25 minutes until a toothpick inserted comes out clean and the tops spring back lightly when touched. Cool completely.
To make the frosting, use an electric mixer on high speed to whip the cream to soft peaks. In a separate bowl, beat together the cream cheese, honey, and vanilla. Gently fold the cream cheese into the whipped cream. Frost the cupcakes and serve.