Mix dry ingredients in a small bowl.

Beat eggs in a medium-sized bowl, then add rest of wet ingredients and mix well.

Add dry ingredients to wet and mix again.

Spoon batter into a muffin tin lined with paper cups, about ⅔ of the way full in each cup.

Bake at 350° for 15 minutes.

Remove cupcakes from oven, transfer to a cooling rack, and let cool completely.

While the cupcakes are cooling, blend all frosting ingredients with a hand mixer (if the coconut butter is too hard, place the jar in a hot water bath for 5 minutes).

After cupcakes have cooled, frost with a butter knife.