Preheat oven to 350 degrees F.
In a large bowl, mix the unsalted butter and sugar until smooth.
Add the eggs, sour cream, vanilla extract, molasses, and mix until well combined.
Stir in the almond flour, coconut flour, baking powder, salt, allspice, nutmeg, and cinnamon.
Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 25-27 minutes or until fully cooked through.
To make the frosting, mix the butter, powdered sugar, and vanilla extract for 3-4 minutes.
Allow the cupcakes to cool before frosting.