For the cupcakes:

1. Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
2. Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
3. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
4. Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
5. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
6. Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
7. Remove and cool completely on a wire rack.

For the buttercream:

1. Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. Mixture should be thick and glossy.
2. Scoop into a piping back and pipe on top of cooled cupcakes.
3. Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.