Start by preheating your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners so your cupcakes come out clean and easy to serve.

In a medium bowl, whisk together:

1 cup all-purpose flour

1 tbsp matcha powder

1 tsp baking powder

1/4 tsp salt

Sifting helps remove any lumps and evenly distributes the matcha for a smooth batter and vibrant color.

In a large mixing bowl, use a hand or stand mixer to beat 1/2 cup softened butter and 2/3 cup sugar until light and fluffy. This step is key to creating that soft, airy cupcake texture.

Add 2 eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract. The batter should be smooth and slightly thick.

Alternately add the dry ingredients and 1/2 cup milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until everything is incorporated—don’t overmix, or the cupcakes may turn dense.

Spoon the batter evenly into your cupcake liners, filling each about 2/3 full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Once baked, your green tea cupcakes will have a delicate aroma and soft gre