VANILLA CINNAMON CUPCAKES

For the Cupcakes:

1. Whisk eggs in a large bowl. Then add in almond milk, olive oil, vanilla extract, and almond extract. Whisk until well combined (wet ingredients).
2. In a separate bowl, combine GF flour, cinnamon, and baking soda (dry ingredients).
3. Gradually add the dry ingredients into the wet ingredients, mixing as you add until just combined. Be careful not to overmix.
4. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
5. Fill cupcake liners about two-thirds full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before frosting.

For the Optional Frosting:

1. In a bowl, combine 1 stick of soft butter, 2 cups of powder sugar, and 1 teaspoon of almond extract.
2. Whisk together until small stiff peaks form.
3. Once cupcakes are cool, frost them as desired.