Scoop even amounts of batter into cupcake liners. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from muffin tins. Cool completely before frosting.
My family usually enjoys these plain, but they are delicious topped with cream cheese frosting or the low carb "cream cheese" topping below. This topping doesn't taste like cream cheese frosting, but it is creamy, sweet, and tangy, so it works well if you want to avoid dairy!
Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Mix with electric mixer until smooth and creamy. It will only increase slightly in volume (not nearly as much as real whipped cream). Add remaining ingredients and mix with electric mixer for 2–3 minutes until very smooth. Top cupcakes with icing. Store in refrigerator.