INGREDIENTS

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

• 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.