Preheat the oven to 170°C. Line a 12 whole muffin tin with cupcake papers and set aside.

In a large mixing bowl sieve buckwheat flour, tapioca, baking powder, cinnamon, ground ginger, nutmeg and cloves. Add the coconut sugar and almond flour and whisk lightly to combine.

In a medium sized mixing bowl whisk together the eggs, olive oil and milk.

Divide the cupcake batter between the 12 cupcake papers and place into the oven to bake for 15 minutes or until golden brown and cooked through when tested with a skewer. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

To make the icing, add the cream cheese, lemon zest, lemon juice and maple syrup into a medium mixing bowl. Use electric beaters and beat until well combined.

Once the cupcakes are completely cooled, add a spoonful of cream cheese icing to the top of each cupcake and spread over the surface with a palette knife or butter knife. Top with some roughly chopped walnuts and serve.