Preheat oven to 350°. Line a 12-cup muffin pan with 10 paper cupcake liners.
In a medium bowl combine dry ingredients, whisk well to incorporate. (The chopped chamomile flowers are optional)
In a small saucepan over medium-low heat combine butter and coconut milk, when butter has melted add chamomile flowers or chamomile tea bags. Remove from heat and allow to steep for 10-15 minutes. If using loose chamomile flowers after 15 minutes strain mixture through a fine mesh strainer, into a large bowl (if using tea bags simply remove the tea bags and add mixture to a large bowl)
Whisk coconut palm sugar, eggs, and vanilla extract into butter chamomile mixture.
Add dry ingredients to wet ingredients and whisk well to combine. Allow mixture to sit for 15 minutes so as to allow coconut flour to absorb some of the moisture.
Divide the batter among 10 liners filling to 3/4 full.
Bake the cupcakes in the center rack of the oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in pan for 5-10 minutes. Turn them out of the pan and allow to cool completely on a rack before frosting.
Frost the cupcakes with your favorite frosting, I used homemade coconut cream frosting (see notes for link to recipe).
Optional: Top cupcakes with chamomile flowers and a drizzle of honey.