Preheat oven to 350° F. Line a 12 cup cupcake pan with liners and set aside.
Next, prepare your wet and dry ingredients. In a bowl sift together flour, gum, salt and baking powder then set aside.
In another bowl or measuring cup combine milk, orange juice, vanilla and coconut oil then set aside.
In the bowl of a stand mixer or using a hand mixer, beat the eggs for 4 mins with the paddle attachment over medium to high speed.
Add the sugar, and beat again for another 4-5 minutes until mixture is light and fluffy.
Reduce the mixer to low, add the flour and mix until just combined. Add the milk mixture and beat again just to combine the ingredients.
If adding sprinkles, add them now and fold in gently.
Using a cup measure, divide the batter evenly among the 12 prepared muffin cups. Bake for 20 - 25 minutes until the edges of the cupcakes are just golden and a toothpick stuck through the center comes out clean.
Once finshed, remove cupcakes from pan and cool completely on a cooling rack. Top with your favourite buttercream and serve.