Preheat the oven to 350°F. Line a cupcake pan with liners.

To make the batter: In a large mixing bowl, add the canola oil, cane sugar, coconut milk, pumpkin, apple cider vinegar, and vanilla bean paste. Mix with a whisk to combine completely.

Add the pastry flour, cocoa powder, baking powder, and salt and fold with a spatula to combine completely.

Scoop the batter into the cupcake pan and fill liners three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, vanilla extract, and coconut milk. Mix on low until combined, then speed the mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl halfway through mixing to ensure everything is evenly combined.

Transfer the frosting to a piping bag with decorating tip of your choice and frost the cupcakes. I frosted them 12 different ways for my tutorial on how to frost cupcakes, but you can frost them any way you like!

Store in a cake dome for up to 3 days.