In large bowl, sift dry ingredients. Set it aside. Note: Don’t skip sifting the ingredients, it helps produce lighter cupcakes. Set it aside. Preheat oven to 350 degrees F.

Using steel bowl from stand mixer fitted with paddle attachment (or using hand mixer), mix melted coconut oil and maple syrup until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and Greek yogurt until combined.

Add half the dry ingredients into wet and mix. Add almond milk and mix until combined. Stir in remaining dry ingredients and mix until just combined. Do not over-mix.

Fill 12 cupcake liners with batter 2/3 to 3/4 full. Bake 15-16 minutes or until toothpick inserted in center comes out clean. Remember to not overbake.

Remove from oven and let cupcakes cool completely on wire rack before you frost them.

Using hand mixer or paddle attachment of stand mixer, beat cream cheese until smooth and creamy. Add Greek yogurt and mix until combined. Add maple syrup, vanilla extract, cardamom and cinnamon and mix until combined and smooth.

Use spatula to spread frosting over cooled cupcakes. Sprinkle cinnamon on top and serve.