Matcha Cupcakes

with cream cheese frosting

Gather the cupcake ingredients - * Flour * Sugar * Matcha powder * Baking powder * Milk * Vegetable oil * Eggs * Vanilla extract

– In a large bowl, whisk together the flour, sugar, matcha powder, and baking powder.

- Next, add the milk, vegetable oil, eggs, and vanilla.  Whisk just until combined - you don't want to overmix.

- Divide the cake batter between the muffin cups, filling each one with about 1/4 cup of batter. – Bake for 15-17 minutes. – Remove the cupcakes to a wire rack and allow them to cool.

Gather the frosting ingredients - * Powdered sugar * Cream cheese * Butter * Vanilla extract

– Add the softened butter and cream cheese to the  bowl of a stand mixer.  Beat until combined. – Slowly add the powdered sugar and the vanilla extract. – Beat until the frosting is light and fluffy.

– Transfer the frosting to a piping bag fitted with your choice of tip. – Frost the cupcakes and garnish with a sprinkle of matcha powder.

Store any leftover cupcakes in an airtight container in the fridge for up to three days.

Full recipe at