120g (1/2 cup) extra virgin coconut oil, melted (see notes)
250g (1 2/3 cups) self-raising flour
1/4 teaspoon baking powder
250g cream cheese, cubed, softened
1 teaspoon natural vanilla extract
1/2 – 1 tablespoon honey, to taste
Preheat oven to 180C or 160C fan-forced. Place paper cases into a 12 hole muffin pan.
Combine eggs, honey, vanilla, buttermilk and melted coconut oil in a large bowl and whisk to combine. Sift flour into the mixture and mix in baking powder. Stir well.
Evenly pour mixture into cases. Bake for 20-25mins. Check if cooked by inserting fork into muffin and if it comes out clean then remove muffins from oven. Leave to cool for 5 mins in pan. Transfer to a wire rack to continue cooling.
Meanwhile, use an electric beater to beat cream cheese until smooth. Combine vanilla and honey into the cream cheese and combine until mixture is fluffy.
Spread icing onto tops of cupcakes and serve at room temperature.