Start by preheating the oven to 375°F and line a muffin pan with paper liners. Lightly grease the inside of the liners with non-stick cooking spray.

In a large bowl, sift together the quinoa flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, cloves, and nutmeg.

In a separate medium bowl, separate the egg whites from the yolks then add the yolks to the bowl with the flour.

Next, add the rest of the ingredients on the list (adding coconut oil last) and gently mix until just combined.

Beat the egg whites until stiff, but not dry, then gently fold them into the batter until just combined. Careful not to over-stir.

Using an ice cream scoop (or a spoon), spoon batter into the cupcake tin, filling each about 3/4 of the way full.

Bake in the oven for 15-18 minutes (time may vary). You should be able to stick a toothpick or knife into the center and have it come out clean. Then allow them to cool while you prepare the icing.

In a large bowl, combine Earth Balance (or butter), vanilla extract and cream cheese and beat until combined. Add 1/2 cup powdered sugar at a time and continue to beat until a fluffy icing has formed. If the icing is not thick enough after adding 1 cup of powdered sugar, you can add another 1/2 cup to thicken it more.

Lastly, iced cool cupcakes and serve!