carrot matcha cupcakes


is it just me or is march flying by?! the end of winter is finally near (even though we some how still have snow..) & i cannot wait for all the fresh spring produce. aside from asparagus, spinach, garlic scapes and rhubarb (eek!), to me the early spring also signals easter! i don't think i can celebrate easter without a carrot based dessert, it is a staple at my family easter celebrations. while i usually whip up my classic carrot cake, this year i did something a little different... MATCHA!

i incorporated a hint of matcha into the base, minimized the spices & baked them into easy to grab cupcakes. these carrot matcha cupcakes are perfect to bring to any easter brunch or dinner! i stuck with a classic cream cheese frosting because cream cheese frosting goes with just about everything. to ensure the matcha flavour did not get lost with the other ingredients, i used aiya-america's cooking grade matcha powder as it is created to stand out even when mixed with other ingredients.

what are you most excited about for the spring?!


for the cupcakes

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 2 teaspoons matcha powder (aiya-america's 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

  • preheat oven to 350 degrees.
  • in a large mixing bowl bowl sift together the flour, salt, baking soda & matcha powder.
  • in a separate large mixing bowl beat sugar, oil, eggs and vanilla until light & fluffy.
  • fold in grated carrots & crushed pineapple.
  • add the dry ingredients to the wet ingredients and beat until just combined (do not over mix).
  • 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

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