For the cupcakes
3/4 cup brown sugar
1/3 cup coconut oil
2 bananas, mashed
1/2 cup almond milk
1 tablespoon vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For the coconut buttercream
3/4 cup vegan butter, at room temperature
2 1/2 cups confectioners sugar
1/8 teaspoon salt
3 tablespoons coconut cream
Preheat the oven to 350ºF. Line a muffin tin with paper cupcake liners.
In a large mixing bowl using an electric mixer, cream together the brown sugar and coconut oil. Add the bananas, almond milk, vinegar, and vanilla and beat to combine.
In a separate mixing bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat to combine.
Scoop the batter into the prepared muffin cups. Bake in the preheated oven for 19 to 21 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Transfer the cupcakes to a wire rack to cool completely.
Meanwhile, make the frosting. In a large mixing bowl using an electric mixer set on medium-high, beat the vegan butter until creamy, about 3 minutes. Add half of the confectioners sugar and beat at medium-low speed until the mixture is combined. Add the remaining sugar in two or three additions, beating well after each. Add the salt and the coconut cream and beat to combine. Raise the speed to medium-high and beat until the frosting is fluffy and light.
Once the cupcakes are completely cooled, spread or pipe the frosting on top.