Preheat your oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners for mini cupcakes or 6 cupcake liners for large cupcakes, depending on your preference. Set the tin aside.

In a large mixing bowl, whisk together the almond flour, baking powder, ground nutmeg, cinnamon, ground cloves, salt, and sweetener. Ensure the dry ingredients are well distributed.

In a separate bowl, beat together the eggs, sour cream, melted butter, and vanilla extract until smooth. Add the rum extract and mix well to incorporate the flavor.

Pour the wet ingredients into the bowl with the dry ingredients and stir until fully combined. The batter will be thick but smooth, with no lumps.

Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners. For mini cupcakes, use 1 scoop per liner; for large cupcakes, use 2 scoops per liner. Smooth the tops of the batter if needed.