Preheat oven to 350 degrees F.
Line a cupcake pan with cupcake liners (or spray with a bit of oil).
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
In a large bowl, whisk together the coconut milk, maple syrup, coconut oil, vinegar and vanilla.
Pour the dry into the wet while whisking until thoroughly combined.
Add the diced strawberries and stir to evenly distribute the strawberries throughout the batter.
Spoon the batter into the cupcake pan, filling them up almost to the top.
Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
Let cool on a wire rack while you make the frosting.
In a small bowl, whisk together the coconut butter, powdered sugar, and coconut milk. If your coconut butter is very hard, you might have to soften for a few seconds in the microwave first. Usually by adding the other ingredients it will naturally soften while you whisk.
Add the strawberries to the frosting and stir to combine.
If your frosting is till too thick, add more coconut milk a tsp at a time, stirring after each addition, until desired consistency.
Once the cupcakes are cool, using a piping bag or a plastic baggie with one corner snipped off, pipe the frosting onto the cooled cupcakes. Alternately, just slather it on with an offset spatula.