Mix all the dry ingredients. Add the wet ingredients, and mix til smooth. Fill cupcake liners about 2/3 full. Bake at 350 for 35 minutes or until a toothpick comes out clean from center. Let cool completely before frosting. 

Alternately you can make a cake with this recipe. Mix all dry ingredients in the 8x8 baking pan you will bake this cake in. Make 3 depressions in the dry ingredients and fill each one separately with the following: vinegar, vanilla, oil. Pour water over the mixture and stir til smooth. Bake about 35 minutes or til toothpick comes clean out of the center. 

This recipe can be doubled to make 24 instead of 12 cupcakes, or alternately in a 9x13 pan instead of 8x8. 

Spoon out the solid cream into a large measuring cup until you have 1 3/4 cup. Discard any excess liquid. Add sugar and vanilla, and beat with an electric hand mixer JUST until smooth. Don't over mix or it will fall and loose it's fluffiness. Frost cooled cupcakes. *Note, sometimes it's hard to get your canned coconut cream to solidify. Be sure not to shake the cans prior to or after putting in fridge. Place as close to the back of fridge as possible to get them super cold. I usually put a few cans in the back so that if some of them don't set-up for me all the way, I will hopefully get enough between them all.