• Preheat oven to 350 degrees F
• Sift together the first 6 ingredients
• Combine the oil and peppermint extract in a separate bowl
• Stir the wet into the dry mixture and mix well
• Add the warm water and vinegar and stir in well
• Line muffin tins with muffin papers or oil your muffin tins if not using papers
• Fill each space about 3/4 full with batter
• Bake at 350 degrees F for 20 minutes
• Check by inserting a toothpick in the center and if it comes out clean, they're done
• Remove from the oven and cool for 5 minutes in the muffin tins
• Remove each cupcake and continue cooling on wire racks
• Frost after completely cool
• Garnish with crushed peppermint candies or candy canes or fresh peppermint leaves and a cranberry cut in half with red side up
• Store in the refrigerator in an airtight container with a tight fitting lid.

For the Frosting

• Beat the coconut cream, powdered sugar and the extract together with an electric mixer until well combined and creamy. Keep this in the refrigerator to chill until needed.
• It's best to frost the cupcakes when you need them so the frosting doesn't get runny. After they're frosted, keep them in the refrigerator until ready to serve.