Step 1

Preheat the oven to 325, and line 8 cups in a muffin pan with cupcake liners.

Step 2

In a medium bowl, beat with an electric mixer the melted butter and oil.

Step 3

Stream in the maple syrup and keep beating.

Step 4

Next, add the egg and beat until combined.

Step 5

Sprinkle the flour, baking powder and salt evenly over the batter, and beat just to combine for a few seconds, then add all of the milk at once.

Step 6

Beat everything until smooth, scraping down the sides of the bowl as you go.

Step 7

Divide the mixture into the prepared cups.

Step 8

Bake for 20 minutes.

Step 9

To make the coconut cream, you really should refrigerate the can overnight. And the bowl.

Step 10

When the cupcakes are totally cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not add the little bit of coconut water or juice in the can--just the thick, white cream).

Step 11

Beat with an electric mixer on HIGH until light and fluffy. Add the maple syrup, and beat to combine.

Step 12

Taste the frosting--if you want it sweeter, you're going to have to add powdered sugar because any more maple syrup will make it too thin. Sorry, bub.

Step 13

Frost the cupcakes and serve.