Mini caramelly cupcakes with coconut cream cheese topping

Coconut cream cheese topping

• 500 g coconut cream (min. 65% coconut cream) (see Tips)
• 80 g pure maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla bean paste
• 1 tbsp agar agar powder (see Tips)

Cupcakes

• coconut oil cooking spray, for greasing
• 250 g coconut sugar
• 120 g light olive oil
• 400 g gluten free self-raising flour
• 210 g water
• 1 tsp natural vanilla extract
• 1 tsp gluten free baking powder
• 1 tsp apple cider vinegar