My sister makes really good vegan cupcakes. Here's an email she sent me about the recipes she likes:
Okay, so here are the two recipes that I make that I use the coconut flour for. The first is a basic chocolate cupcake. It contains coconut milk, and calls for almond flour/meal. Since I'm always making these for your family too, I learned that I can substitue coconut flour whenever a recipe calls for almond meal/flour and it works just fine. I've used this cupcake as a base for s'mores cupcakes (adding crumbled graham crackers to the batter and doing a marshmallow frosting). I've also used it for the chocolate orange cupcake, adding a bit of orange juice for part of the liquid called for.
http://www.loveandoliveoil.com/2009/09/the-go-to-chocolate-cupcake.html The other one is a basic vanilla cupcake. Again, the coconut flour is a good sub for the almond meal/flower. You can add just about anything to this one - fruit, fillings, etc. but it's also just a really nice vanilla cake. This also has the same combo of soy milk and apple cider vinegar (that I use for red velvet cupcakes) that mimics buttermilk, so it has that nice flavor too.
http://www.loveandoliveoil.com/2009/11/the-go-to-vanilla-cupcake.html 
