Preheat oven to 350°F/180°C.

Grease and flour (with coconut flour) a muffin tray.Beat egg whites until soft peaks form and set aside.Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and spices.

Set aside.

In a large bowl with an electric mixer on medium speed, beat egg yolks with sweetener until pale and fluffy, 1-3 minutes.

Incorporate molasses (optional), vinegar, and melted butter.

Add flour mixture slowly, alternating with water and beating until well incorporated.

Fold egg whites little by little and gently into batter.

The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites.

Spoon batter onto the prepared muffin tray, evening out the top with the back of a wet spoon.

Bake for 18 to 20 minutes (covering with aluminum foil at 15), until deep golden and a toothpick inserted comes out clean.Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack if frosting.

Just note that these are best enjoyed fully cooled, once the flavors have had a chance to mingle.

And are even SO much better the day after, once all the spices have settled in.

While the gingerbread cupcakes are cooling, make the lemon buttercream frosting by adding the zest of one lemon to our buttercream frosting.

Store, without the frosting, in an airtight container for up to 3 days, though we're fairly certain they'll be long gone before then.