Maté Carrot Cupcakes with Greek Yogurt Frosting
I love carrot cake–it’s such an underrated cake, especially when compared to the richness of red velvet cake. While I was tempted to add chocolate to this recipe, I decided to keep it on the healthier side. I had such great success making bread with Cream of Earl Grey from DAVIDsTEA that I just had to make another dessert with one of my new favorite teas, that’s not really a tea, it’s a maté! I used their Honey Bee maté, which can be replicated if you get a hold of some rooibos, green maté, honey, lemon zest, & lemon myrtle. Unfortunately, their Honey Bee tea has been discontinued, so you can combine similar teas together or try making the Honey Bee dupe below!
Maté originated in Argentina & has similar properties to caffeine, making it a stimulant. Many claim that maté does not give you the negative side effects of caffeine (jitters, crashing, etc.) & thus prefer to drink it as an energizing pick-me-up over coffee. If you’re sensitive to caffeine, I wouldn’t recommend eating these cupcakes before bedtime.Print
Honey Bee Maté Loose Leaf Tea
- 3 Tbsp red rooibos
- 3 Tbsp green rooibos
- 3 Tbsp honeybush tea
- 3 Tbsp green yerba maté
- 1 Tbsp lemon zest
- 2 tsp loose-leaf lemon myrtle
- 2 tsp cornflower petals
- 2 tsp marigold petals
- 2 tsp vanilla extract
Maté Carrot Cupcakes
- 2 eggs, beaten
- ½ tsp sea salt
- 3 Tbsp “Honey Bee” maté (or use loose leaf honey lemon rooibos & maté with some vanilla extract)
- 2 tsp vanilla extract
- ½ cup honey
- ¼ cup brown sugar
- ½ cup milk alternative (oat, almond, cashew, coconut, etc.)
- ¼ cup canola oil or other neutral oil
- 2 tsp lemon zest
- 1½ cups carrots, grated
- 1½ cups whole wheat flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp ground nutmeg
- 1 tsp ground ginger
- ⅓ cup walnuts, roughly chopped
Honey Greek Yogurt Frosting
- ⅓ cup plain unsweetened Greek Yogurt
- ¼ tsp sea salt
- 3 Tbsp honey
- ¼ cup of unsalted butter or coconut oil, softened
- 1 tsp lemon zest
- 2 tsp lemon juice
- 12 edible flowers (such as jasmine)
- powdered sugar (optional)
Make the Frosting
- Melt the butter (or coconut oil) in a microwave for 10-20 seconds. Set aside to cool a little.
- In a mixing bowl, whisk together yogurt, salt, honey, lemon juice, and lemon zest.
- While whisking the yogurt, slowly dribble in butter until completely incorporated. The consistency of the frosting should be thick, with a bit of resistance when whisking.
- Place frosting in the fridge to cool & thicken. If after an hour the frosting is still runny, whisk in more butter or powdered sugar.
Make the Honey Bee Maté
- Combine & mix all dry ingredients in a mixing bowl.
- In a measuring spoon, dribble the vanilla extract into the mixing bowl in a circular motion
- Mix well. Spoon 2 Tbsp of loose-leaf tea into a tea strainer or tea bag.
- In a small saucepan, heat oil & milk on medium-low heat. Whisk in sugar, honey, & vanilla extract until sugar is dissolved.
- Once the liquid reaches 165ºF (74ºC), remove from heat & add the tea to steep for 5 minutes.
- Remove loose-leaf tea after 5 minutes & allow brew to cool to room temperature.
Make the Maté Carrot Cupcakes
- Preheat the oven to 350º F.
- In a large mixing bowl, whisk the eggs, salt, & the cooled honey bee brew.
- Add lemon zest, spices, & carrots to the bowl, mixing until homogenous.
- In a separate bowl, mix together flour, baking soda, & baking powder.
- Sift dry ingredients into wet ingredients in 3 batches, mixing with a rubber/silicon spatula as you go, taking care not to overmix. Mix in walnuts. Your batter should be on the thicker side: more fluid than cookie dough, but significantly thicker than cake batter.
- Scoop batter into a lined cupcake pan, filling each cavity about 80% of the way.
- Bake for about 20-25 minutes, rotating the pan halfway through the bake.
- At 20 minutes, check if the cupcake is baked completely by inserting a knife or toothpick in the middle of a cupcake. If the tool you used comes out wet, bake for another 3 minutes & check again. When the tool comes out clean, the cupcake is ready.
- Allow cupcakes to cool for 10 minutes in the pan before allowing them to cool completely on a wire rack.
- Once the cupcakes are cool, frost the cupcakes. Decorate each cupcake with an edible flower (if using). Enjoy immediately.
- Store in an air-tight container fridge & allow cupcakes to come to room temperature for 10-15 minutes before enjoying. Cupcakes should stay fresh for up to 2 weeks in the fridge in an airtight container or can be frozen.
- If you have a juicer, juice 3 long carrots & 1 Fuji apple. Use the pulp for the cupcakes & drink the juice iced on a hot day for a refreshingly sweet juice or incorporate it into your batter!
- Top the cupcakes with any edible flowers – it doesn’t have to be the jasmine!
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: New American
Keywords: dessert, vegetarian, tea, baking, new american, recipes, lactose-free