Preheat the oven to 350 degrees F. Line a standard muffin tin with paper holders or lightly grease with coconut oil or cooking spray.
Combine the flax meal and 6 tablespoons of warm water in a bowl. Stir well, and let sit for 5 minutes to gel.
Add the flour, carrots, apple, oats, maple syrup, and coconut oil. Stir well to combine.
Add the ginger, cinnamon, nutmeg, cardamom, baking powder, and salt. Stir well to combine.
Scoop the batter into the prepared muffin tins using a ¼-cup measuring cup. Bake for 18 to 20 minutes, or until firm to the touch and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack until completely cool.
Meanwhile, make the frosting. Strain the soaked cashews and sunflower seeds, and add them to the bowl of a food processor with the cream cheese, dates (reserve the soaking liquid), and lemon juice. Blitz until smooth, adding water (or the reserved date juice) 1 tablespoon at a time until smooth and spreadable.
Add the Golden Milk powder, Coconut Cream, and turmeric. Blitz until smooth and all the spices are incorporated. Refrigerate for 1 hour.
To frost the cupcakes, snip the tip of a plastic bag. Scoop some frosting into the bag, then squeeze out through the tip to make a swirl on each cupcake, pushing from the top like a tube of toothpaste. Sprinkle a few saffron threads on each cupcake, if using.
Store in an airtight container in the refrigerator for up to 1 week. Store any extra frosting in a separate container for 1 week, or freeze for up to 3 months.
