In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients and whisk together until you have a nice smooth batter.
Preheat oven to 350°F.
Let the batter sit for 5 minutes. This is an important step; please do not skip it as it helps the cupcakes to rise and become more moist. Mix together one more time.
Fill the muffin tin with batter, about 3/4 filled, approximately 2 tbsp of batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 17-18 minutes or until golden brown. Be sure to do the toothpick test to make sure it is fully baked. Once done, allow the cupcakes to cool to room temperature, then transfer to a plate.