Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
Cool completely and frost with the lemon mousse.
Makes 8 cupcakes. Feel free to double the recipe if you want more cupcakes! These last in an airtight container for a few days at room temperature. They also freeze really well!
Recipe by Empowered Sustenance at https://empoweredsustenance.com/cardamom-cupcakes-and-lemon-mousse-frosting/