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.