Preheat the oven to 325 degrees F.
Place the first 5 ingredients into a stand mixer with the paddle attachment and blend on medium speed or use a large bowl and hand mixer, until well combined. Set aside.
Whisk the remaining dry ingredients together in a medium bowl.
Pour the dry into the wet ingredients in the bowl of a stand mixer and blend until smooth.
Place cupcake liners into a 12 capacity muffin pan.
Spray each cupcake liner with olive oil or coconut oil cooking spray.
Divide cupcake batter, a little more than half way up for each muffin cup.
Bake for 20 minutes or until they bounce bake to the touch.
Allow to cool completely before adding any creamy frosting.
Enjoy!
Storage: Place cupcakes in an airtight container in the fridge for up to 3 days.