In a mixing bowl, mix the maple syrup, molasses, oil, and coconut sugar together until smooth and glossy.
Add in the eggs and vanilla extract and stir till combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
Add the dry ingredients into the wet ingredients, and whisk until well combined.
Fill the cupcake liners about 3/4 of the way full with the cupcake batter.
Bake at 325 ℉ for 23-25 minutes. Let the cupcakes cool in the pan completely before adding the frosting.
For The Maple Meringue
In a large mixing bowl with high sides, add the maple syrup, egg white, salt, and cream of tartar.
Place a pot 1/3 full of water on the stove and bring it to a boil to make a double boiler.
Reduce the water to a simmer, and place to bowl of ingredients on top. You don't want the bowl to be touching the water in the pot.
Immediately begin mixing the maple syrup mixture with a hand mixer, keeping a tight seal on the double boiler.
Mix for 7 minutes then remove from the heat and mix for another 3 minutes until the meringue comes to room temperature.
Add in the vanilla and cinnamon (if using), and mix until well combined.
Let the frosting come completely to room temperature before frosting the cupcakes.
The easiest way to separate the egg yolk from the egg white is by using your hands. Crack the egg over a bowl, and while holding the yolk, gently let the egg whites drip off in between your fingers into the bowl.