INGREDIENTS FOR CUPCAKES:
1 1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter- room temperature
1 c sugar
1 1/2 pure vanilla extract
3 large eggs
3/4 c unsweetened almond milk
Preheat oven to 350 degrees.
Line cupcake pan with paper liners.
In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour mixture.
Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
Once cupcakes are fully cooled- frost with matcha frosting.
INGREDIENTS FOR MATCHA FROSTING:
3 c powder sugar
1/3 c unsalted butter- room temperature
1 1/2 tsp pure vanilla extract
1 tsp unsweetened almond milk
3 tbsp matcha powder
In medium bowl, mix powdered sugar and butter with an electric mixer on low speed.
Stir in vanilla, almond milk and matcha powder.