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Carrot Matcha Cupcakes with cream cheese topping
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5 from 1 vote

Carrot Matcha Cupcakes

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.
Course Breakfast, Dessert
Cuisine American
Keyword breakfast, Carrot, Coffee, cupcakes, desserts
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Muhammad Kashif
Servings 12 Cupcakes
Calories 265kcal

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.

Nutrition

Serving: 1Cupcake | Calories: 265kcal | Carbohydrates: 31.8g | Protein: 2.8g | Fat: 14.6g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 226mg | Potassium: 82mg | Fiber: 1g | Sugar: 18.7g | Calcium: 12mg | Iron: 1mg