The cupcakes bake up high and light; I do notice the texture is a bit firmer, but hardly noticeable.
There is another SUPER OIL in the frosting and it is delicious. I substitute coconut oil for butter in my buttercream frosting recipe. My frosting ingredients are powdered sugar, generous vanilla extract, a pinch of salt, extra-virgin cold-pressed coconut oil softened to room temperature [not liquid] and enough cream to make the frosting nice and spreadable.
Yes the icing has a very slight coconut flavor, which seems to enhance the vanilla. Coconut oil is also recommended for cholesterol control and helps to control weight, not put it on! These cupcakes are not completely sinless–but close to it.