Preheat oven to 325°. Line 12 muffin tins with paper liners.
Combine almond flour, arrowroot, xanthan gum, baking soda, and salt in a medium bowl
Cream together butter, sugar, and vanilla paste at medium speed with a hand mixer. Add egg yolks; beat until combined.
Whip egg whites in another bowl to stiff peaks.
Add butter mixture to almond flour mixture and mix to combine. Carefully fold egg whites into butter mixture until mostly combined.
Evenly divide batter among 12 cupcake liners.
Bake at 325° for 20-25 minutes or until a toothpick inserted in the center of the cupcakes come out clean. Cool.