Preheat the oven to 350º F. In a large bowl, add the gluten free flour blend or all-purpose flour, almond flour, Florida Crystals® Light Brown Raw Cane Sugar, Florida Crystals® Raw Cane Sugar, ground cinnamon, baking powder, and salt then whisk to blend.
In a smaller bowl, add pure vanilla extract, almond extract, eggs, coconut oil melted, almond milk then whisk to blend. Pour the wet ingredients into the dry ingredients and mix.
Spoon cupcake batter into a parchment paper liner layered 24-muffin tin until 16 cups are filled. The batter should fill ¾ of each muffin cup. Bake for 20-22 minutes. Remove the cupcakes and cool on a cooling rack.
Cream the butter and cream cheese together in a large bowl. Add the Florida Crystals® Organic Powdered Sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Add vanilla and beat the mixture well, until light and fluffy.
Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of vegan caramel fondue, if desired.