Preheat the oven to 325°F and line a cupcake pan with cupcake liners.

In a bowl, mix together the wet ingredients: coconut oil, honey, eggs, and lemon juice, using a fork.

Add the dry ingredients and lemon zest to the bowl, mixing thoroughly.

Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean. The cupcakes should have a golden brown top and sides.

Allow the cupcakes to cool completely before removing them from the pan.

Open the can of coconut cream and scoop out only the hardened coconut cream into a bowl.

In a small bowl, mix all the frosting ingredients well using a spoon or fork until smooth and clump-free, resembling frosting.

Once cupcakes are cooled off completely place the coconut frosting on top and enjoy!!!

Notes: Be sure the cupcakes are completely cooled off before placing the frosting or the frosting will melt.