Preheat oven to 375° line a muffin pan with muffin papers
In a medium bowl whisk together the dry ingredients until they’re fully combined and set aside.
In a mixing bowl beat the coconut oil and sugar on a high setting until light and fluffy. Scrape the sides of the bowl as needed.
Add the vanilla and the egg replacer to the coconut mixture and beat on a high setting for two minutes.
Add one third of the flour mixture to the mixing bowl and mix on a slow setting. Add one third of the milk. Continue adding the flour mix and milk in thirds until all are just combined. Remove the bowl from the mixer and use a spatula to finish mixing. Don’t over beat.
Spoon the cupcake batter into the muffin tin and bake for 10 minutes. Reduce the temperature to 350° and continue baking for 35 to 40 more minutes or until a toothpick comes out clean from the center.
Place on a cooling rack and cool completely before frosting.
Beat the butter, sugar, and vanilla together until light and fluffy. Add the milk and food coloring and mix until completely blended.