To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.

In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.

Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.

Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.

Let cool completely.

To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.

Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.