Matcha Carrot Cupcakes

Get ready for fun with these Matcha Carrot Cupcakes paired with a classic cream cheese frosting. 

Makes enough to share.

An original recipe prepared for us by Modest Marce.


    For the cupcakes

    • 1 1/2 cups all purpose flour
    • 1/2 teaspoon fine salt
    • 1 teaspoon baking soda
    • 2 teaspoons Aiya Cooking Grade Matcha
    • 1 cup raw sugar
    • 3/4 cup vegetable oil
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup carrots, peeled & grated
    • 1 cup crushed pineapple, liquids drained

    For the frosting

    • 1/2 cup unsalted butter, room temperature
    • 3 cups powdered sugar, or to taste
    • 1 teaspoon pure vanilla extract
    • 8oz full-fat cream cheese, cold


    For the cupcake

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl bowl sift together the flour, salt, baking soda & matcha powder.
    3. In a separate large mixing bowl beat sugar, oil, eggs and vanilla until light & fluffy.
    4. Fold in grated carrots & crushed pineapple.
    5. Add the dry ingredients to the wet ingredients and beat until just combined (do not over mix).
    6. Divide evenly amongst 12 lined cupcake tins & bake for 15-20 minutes, or until golden brown on top. Let the cupcakes cool while you prepare the frosting.

    For the frosting

    1. Beat butter, sugar and vanilla on high speed until light & fluffy, about 5 minutes.
    2. Add cream cheese one tablespoon at a time until it is JUST evenly combined, about 60 seconds.
    3. Transfer frosting to a piping bag and pipe cupcake using a star decorating tip.



    Click below to purchase the culinary Matcha used in this recipe: