Preheat your oven to 325°F
Blend all dry ingredients together in a stand mixer or large bowl.
While mixing on low, add melted coconut oil and then once that is mostly mixed in, add remaining wet ingredients (coconut milk, white vinegar, vanilla extract, eggs). Blend until smooth.
Cut both of your vanilla beans down the centre lengthwise and using your fingers, pull back the sides of the vanilla bean and scrape all the insides out with a butter knife or small spoon (see examples of this in my cooking video above). At this point you can compost the actual beans once you’ve got everything out of the middle.
Put half of the vanilla bean mixture into the cupcake batter and beat until well mixed in.
Line a muffin tin with 12 parchment baking cups and evenly pour the batter in.
Bake the cupcakes for roughly 25 minutes or until a toothpick comes out clean.
While your cupcakes are baking, empty out one entire package of So delicious coconut whipped cream (thawed) into your KitchenAid stand mixer and add the remainder of the vanilla bean mixture. Beat these together until the vanilla beans are mixed in evenly.
Empty your vanilla bean whipped coconut cream into your piping set or plastic sandwich/freezer bag (with a very small hole cut in one of the corners to dispense the icing).
Place the piping set or plastic bag into the fridge until later.
Once your cupcakes are cooked and have cooled completely, you can top them with the coconut whipped cream topping (see example of this in the cooking video above).
Keep your cupcakes in the refrigerator until ready to serve.