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Carrot matcha cupcakes are delightful treats that perfectly combine the earthy sweetness of carrots and umami notes of matcha. The moist and tender cupcakes are visually appealing due to their natural green- and orange-colored swirls.
The following recipe helps you to make these sweet bites to satisfy your sweet cravings with natural flavors.
Ingredients For Carrot Matcha Cupcakes
- All-purpose flour
- Matcha Powder
- Eggs
- Raw sugar
- Carrots
- Vegetable oil
- Pineapple
- Fine salt
- Baking soda
- Vanilla extract
Ingredient Notes and Variations
All-purpose flour: It is the foundation of cupcake batter, providing the structure and a tender note to them. You can use whole wheat flour instead to make them healthier and more innovative.
Matcha powder: The infused taste of cupcakes with vibrant and earthy flavors of matcha powder creates a unique and delightful twist. You can use green tea powder as an alternative and unique taste.
Vegetable oil: Oil is essential to make the cupcake moist and tender. Any light oil is best for the required results. But if you want an innovative touch, you can use olive, almond, coconut, or more.
Pineapple: It is an optional ingredient, but the natural sweetness of pineapple keeps the cake moist and complements the flavors of matcha and carrots.
How To Make Carrot Matcha Cupcakes
Step 1: Make cupcake batter
- Preheat the oven before making the batter to 350 degrees.
- Add flour to a bowl and mix the baking soda, matcha powder, and salt. Mix them well.
- Break the eggs and collect them in a bowl, then mix sugar, oil, and vanilla in another bowl to make them fluffy and airy.
- Fold the grated carrots and crushed pineapple in the batter,
- Mix the dry and wet ingredients with light hands. Don’t over-mix.
Step 2: Bake the batter
- Divide the cupcake batter into 12 cupcake tins that are greased with oil.
- Bake the cupcakes. It may take 15 to 20 minutes, or you can leave them to bake until golden.
- Remove the cupcake tin from the oven and let it cool.
- You can enjoy them as they are or add frostings like whipped cream or cream cheese.
Carrot Matcha Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons matcha powder
- 2 large eggs
- 1 cup raw sugar
- 1 cup carrots peeled & grated
- ¾ cup vegetable oil
- 1 cup crushed pineapple liquids drained
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven before making the cupcake batter, and keep the temperature to 350°F.
- Put the flour, salt, baking soda, and matcha powder in a bowl.
- Beat the oil with eggs, vanilla, and sugar in a separate bowl until fluffy.
- Fold the grated carrots and crushed pineapple.
- Combine the dry and wet mixtures with light hands. Don’t over-mix.
- Distribute the cupcake batter in a 12-lined tin. Bake them for 15 to 20 minutes.
- Eat them as they are, or enjoy them with your favorite frostings.
