Day Before Prep –  Check step 1 of the frosting instructions if you’re making the coconut whip recipe.

Cupcakes

1. Preheat the oven to 350°F (180°C) and line a cupcake/muffin pan with paper liners; set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a medium-sized mixing bowl or bowl of a stand mixer, whisk together the oil and sugar.
4. Add the eggs and beat with a stand mixer or electric mixer at medium speed until combined and smooth, about one minute. Add the dry ingredients, dairy-free milk, and vanilla extract and mix/beat at medium speed for another minute.
5. Spoon batter evenly into cupcake liners, about ⅔ full. Place in the oven on the center rack and bake for 20 to 25 minutes or until the center comes clean with a toothpick and cupcakes are very lightly browned. Cool for 5 to 10 minutes in the pan, then transfer cupcakes onto a rack to cool completely before frosting.
6. See notes for optional decorating tip!

Frosting

1. To prepare the frosting, place the canned coconut cream in the fridge for 12-24 hours to harden.
2. Remove the canned coconut cream from the fridge, careful not to shake the can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
3. Add the powdered sugar and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
4. If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.