1Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4Evenly divide the batter among the 10 liners, filling each 3/4 full.
5Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
6Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7Frost the cupcakes with your favorite frosting.