Step 1

Preheat oven to 375F.

Step 2

In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.

Step 3

Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.

Step 4

Line a cupcake tin with parchment paper liners.

Step 5

Use two spoons or an ice cream scooper to divide the batter in the liners.

Step 6

Bake for 12 minutes until the tops are golden brown.

Step 7

Transfer to a cooling rack and wait until completely room temperature before frosting.