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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.

Ingredients

    Matcha Carrot Cupcakes

    • ½ cups all purpose flour
    • ½ tsp fine salt
    • 1 tsp baking soda
    • 2 tsp Aiya Culinary Grade Matcha
    • 1 cup raw sugar
    • ¾ cup vegetable oil
    • 2 large eggs
    • 1 tsp pure vanilla extract
    • 1 cup carrots, peeled & grated
    • 1 cup crushed pineapple, liquids drained

    Cream Cheese Frosting

    • ½ cup unsalted butter, room temperature
    • 3 cups powdered sugar, or to taste
    • 1 tsp pure vanilla extract
    • 8 oz full-fat cream cheese, cold

Directions

    Matcha Carrot Cupcakes

    1. Preheat oven to 350F.
    2. In a large mixing bowl bowl sift together the flour, salt, baking soda and Matcha.
    3. In a separate large mixing bowl beat sugar, oil, eggs and vanilla until light and fluffy.
    4. Fold in grated carrots and 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 and bake for 15-20 minutes, or until golden brown on top. Let the cupcakes cool while you prepare the frosting.

    Cream Cheese Frosting

    1. Beat butter, sugar and vanilla on high speed until light & fluffy, about 5 minutes.
    2. Add cream cheese one Tbsp 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 Grade Matcha used in this recipe: