Make the  Frosting

1. Melt the butter (or coconut oil) in a microwave for 10-20 seconds. Set aside to cool a little.
2. In a mixing bowl, whisk together yogurt, salt, honey, lemon juice, and lemon zest.
3. 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.
4. 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

1. Combine & mix all dry ingredients in a mixing bowl.
2. In a measuring spoon, dribble the vanilla extract into the mixing bowl in a circular motion
3. Mix well. Spoon 2 Tbsp of loose-leaf tea into a tea strainer or tea bag.
4. In a small saucepan, heat oil & milk on medium-low heat. Whisk in sugar, honey, & vanilla extract until sugar is dissolved.
5. Once the liquid reaches 165ºF (74ºC), remove from heat & add the tea to steep for 5 minutes.
6. Remove loose-leaf tea after 5 minutes & allow brew to cool to room temperature.

Make the Maté Carrot Cupcakes

1. Preheat the oven to 350º F.
2. In a large mixing bowl, whisk the eggs, salt, & the cooled honey bee brew.
3. Add lemon zest, spices, & carrots to the bowl, mixing until homogenous.
4. In a separate bowl, mix together flour, baking soda, & baking powder.
5. 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.
6. Scoop batter into a lined cupcake pan, filling each cavity about 80% of the way.
7. Bake for about 20-25 minutes, rotating the pan halfway through the bake.
8. 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.
9. Allow cupcakes to cool for 10 minutes in the pan before allowing them to cool completely on a wire rack.
10. Once the cupcakes are cool, frost the cupcakes. Decorate each cupcake with an edible flower (if using). Enjoy immediately.
11. 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.