Mix the wet, mix the dry, mix it all together. Line muffin tin with cups if desired, if not, grease that tin. Fill tin with 1/4C each cupcake. Bake at 350 for 16-18 minutes. Cool and ICE them.
Throw it all in a food processor and whiiiiiiiiip it. This can also be done with an egg beater. Add the maple syrup in gradually and keep tasting for desired sweetness. The whipping process may warm up the coconut oil, so you can put it back in the fridge before icing so it stiffens up. On that note, you should know that this coconut oil based icing does best when its cool. If the cupcakes or the icing is left out in a warm room it may melt. Just saying. I'm fine with it though.