Add ingredients through salt to a mixing bowl, and stir well to combine.
In the same boil, add almond flour, oat flour, and arrowroot, and fold in until just mixed.
Line a muffin pan with cupcake papers. Divide the batter between 6 cupcakes.
In the Sharp Superheated Steam Countertop Oven, set to Bake/Reheat at 350 degrees for 16 minutes.
In a conventional oven, preheat to 350 degrees, and then bake for 20-23 minutes.
To make frosting, soften cream cheese to room temperature, and then use a hand mixer to beat in the honey. Do not beat too long or the cream cheese will over soften. If the frosting gets too soft, refrigerate it for a few hours before icing the cupcakes.
Ice the cupcakes, and decorate as desired.