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1
In a small saucepan, whisk together the agave nectar, lemon zest, and lemon juice.
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2
Cook over medium heat until the mixture boils.
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3
Reduce the heat and continue to simmer for 10 minutes; set aside.
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4
Place half the cherries in a small mixing bowl and add 1/4 cup of the lemon-infused agave nectar and 1/2 teaspoon of the salt.
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5
Preheat the oven to 325F.
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6
Line 2 standard 12-cup muffin tins with paper liners.
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7
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and remaining 1 1/2 teaspoons salt.
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8
Add the lemonagave nectar mixture, oil, applesauce, and vanilla and lemon extracts to the dry ingredients.
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9
Mix until completely combined.
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10
Add the hot water and stir the batter until smooth.
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11
Scoop 1/4 cup batter into each prepared baking cup.
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12
Spoon 1 teaspoon prepared cherries onto the center of each cupcake, then top with another 1 tablespoon batter.
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13
Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 12 minutes.
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14
The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
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15
Let cupcakes stand in the tins for 20 minutes, then transfer them to a rack and cool completely.
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16
Using a plastic spatula, gently fold the remaining chopped cherries into the frosting.
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17
With a frosting knife, liberally apply the cherry frosting to the top of the cooled cupcakes.
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18
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
