In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups (or silicone muffin cups). Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
For the buttercream frosting
(Make pastry cream if you haven’t already and let cool completely) Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped.
Lastly, add pastry cream and whip for another 1-2 minutes on high speed until completely combine and thick. If not using immediately, store in a closed container in the refrigerator for up to 1 week. For the best consistency, bring the buttercream to room temperature and rewhip it in a stand mixer before using.
Build the cupcake
Frost each cupcake, top with however many berries you prefer and sprinkle with a bit of powdered sugar on top and also a mint leaf!
Store in fridge but be sure to let come to room temperature before serving to soften the frosting!