Recipes / Matcha Carrot Cupcakes

Matcha Carrot Cupcakes

Moist and fluffy, these Matcha Carrot Cupcakes will keep you reaching for 'just one more'!

SERVINGS: 12

TIME: 1 hrs, 30min

CATEGORY: Desserts

INGREDIENTS

DIRECTIONS

Cupcakes
1. Preheat oven to 350° F.
2. In a large mixing bowl sift together the flour, salt, baking soda and Matcha powder.
3. In a separate large mixing bowl beat sugar, oil, eggs and vanilla until light & 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.
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.

Cupcakes

To learn more about the Matcha used in this recipe, click on one of the product links below.