Preheat the oven to 350° F. Line a cupcake tin with 12 parchment paper cupcake wrappers.
In a large mixing bowl, beat together the butter, maple syrup, coconut sugar, and vanilla extract. Next add the baking powder and salt. Beat until combined.
Using a spatula, stir in the tapioca flour, cassava flour, coconut flour, and eggs. Add the milk and stir until combined.
Use a 1/3 cup measure to scoop the batter into the cupcake liners. Fill the liners 3/4 full, you should be able to fill 12 cupcake liners. Bake for 20-22 minutes. The cupcakes should bounce back when gently pressed on top.
Remove from the oven and allow to cool for 5 minutes before moving them to a cooling rack. Let them cool completely before frosting them.
Buttercream Frosting
In a medium mixing bowl, cream your butter. Add the maple syrup, salt, vanilla, and tapioca flour. Beat until the frosting is smooth. Spread over your cooled cupcakes.
Decorating
Place your frosted cupcakes on a baking sheet. Decorate with the fresh berries, sprinkles, and patriotic flag picks.