Preheat the oven to 325°F and line a 12 cavity muffin tin with parchment liners.
Combine the coconut oil, eggs, almond flour, honey, lemon juice, and vanilla in a food processor. Process for 45 seconds, until smooth. If necessary, scrape down the sides and process again. Add the baking soda and salt and process for 15 seconds, to create a smooth batter. Fold in the strawberries and lemon zest. Pour batter into cupcake liners.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
