Coconut Zucchini Cupcakes w/ Cream Cheese Frosting

1 Preheat your oven to 350 degrees F. Line or spray a muffin pan and set aside. 
2 Whisk together the egg, sugar, vanilla, coconut oil and milk. 
3 Add in the pressed zucchini and whisk again. Fold in the dry ingredients. 
4 For your batter into 8 lined or sprayed muffin tins and bake for 17-20 minutes or until a toothpick is inserted and comes out clean. 
5 While your cupcakes are baking, make the frosting by whisking together the cream cheese, butter and vanilla until fully combined. Slowly whisk in the powdered sugar until you get a frosting like consistency.
6 Once the cupcakes are baked and cooled, top with frosting.
7 These cupcakes will stay fresh for up to 2 days on the counter or 4 days refrigerated in an airtight container. To freeze: place the cupcakes in an airtight container before frosting. When ready to frost, defrost the cupcakes completely and top with frosting.