Preheat the oven to 350F. Line a cupcake tin with parchment paper liners and set aside.

Whisk together the flours, baking soda and powder, and sea salt in a small bowl.

In another bowl, combine the rest of the ingredients, whisking until completely smooth. Then slowly incorporate the wet into the dry.

Divide the batter evenly between the cupcake liners. Bake for 15-18 minutes. Remove from the oven and cool.

To begin, soak cashews in hot water for 1 hour or until soft. Let cool before using.

To make the frosting, combine all ingredients besides the pecans, in a food processor or blender, scraping down the sides as you go, until you reach frosting consistency.

Frost the cupcakes as desired adding chopped pecans on top or folding into the frosting.