Prepare Ghee as directed in the ingredients portion. Preheat oven to 325. Line a dozen cupcake pan with cupcake liners. In a small bowl, mix together, the almond flour, tapioca, salt, cardamom, cinnamon, and baking soda. In another mixing bowl, mix together, coconut sugar, maple syrup, vanilla, and sour cream, make sure it is well mixed. Next, add the eggs, and using a whisk for 1 minute., when done fold in the flour mixture, don’t overdo it. Divide the batter evenly in the liners. Bake for 25 minutes. Remove from heat and cover top of pan with parchment. Set aside until cooled, about 30 minutes.