For cupcakes:
Preheat the oven to 350 degrees Fahrenheit and line 14 cupcake tins with paper or parchment liners (or spray with cooking spray)
In a small bowl, whisk together the quinoa flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, stir together the almond milk, mashed banana, yogurt, stevia, vanilla and butter extract.
Slowly add the dry into the wet while stirring and fold the batter well. Scoop the batter into the prepared cupcake tins and tap the pan on the counter a few times to level out the batter.
Bake for ~19 minutes, or until the cupcakes spring back when tapped.
Transfer cupcakes to a wire cooling rack and let cool while you make the frosting.
In a medium-sized bowl, stir together all the ingredients.
Scoop into a piping bag and frost the cupcakes.
**For the Frosting: **
In a medium-sized bowl, stir together all the ingredients.
Scoop into a piping bag and frost the cupcakes.