Place the coconut cream in the refrigerator to harden. Best results occur if the can has been chilled overnight (but sticking it in the freezer for 30 minutes also works)
Preheat the oven to 350 degrees
Wash and slice an orange in half. Juice the orange and zest the peel using a zester or paring knife
Mix the liquid ingredients together in a large bowl (eggs, coconut oil, orange juice, vanilla extract and maple syrup)
In a separate bowl, mix the dry ingredients (coconut sugar, arrowroot powder, almond flour, coconut flour, baking soda and sea salt)
Mix the dry and liquid ingredients together using a mixer/hand blender, then add in the orange zest
Grease the cupcake liners with coconut oil (silicone liners work best, the ones I used are linked above), fill 2/3 the way with batter and bake 18 minutes or until a toothpick comes out clean
Whipped Topping
Scoop the solid part of the coconut cream out of the can, add in the maple syrup, vanilla, orange juice and orange zest
Whip the ingredients together, then refrigerate until the cupcakes are cool
Use a frosting piper to swirl the whipped topping onto the cake. Top with little slices of orange and enjoy. Keep the leftover cupcakes refrigerated (if you don’t devour them all at once).