This recipe is gluten free and dairy free. It makes 24 cupcakes.
Add the sugar and oil to a mixer and mix on low until well combined.
Add your eggs to the mixer and mix until smooth.
Next add your coconut cream and milk.
Pour or spoon your cupcake batter into a cupcake pan so that it's 2/3 full. If you're not using cupcake liners, add some coconut oil or nonstick spray to keep the cupcakes from sticking to the pan.
Bake for 20-25 minutes. When a toothpick comes out clean they're finished cooking.