Matcha Cupcakes with Cream Cheese Frosting

Cupcakes:

1/2 sheet pan / 350 degree oven

1. Prepare sheet pan by rubbing with butter, covering with parchment, rubbing with more butter, and dusting with flour.

2. Beat butter on high until soft, about 30 seconds.

3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.

5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.

6. Mix matcha in with the milk. Add to the batter and mix until combine.

7. Pour into prepared 1/2 sheet pan and smooth flat.

8. Bake for 22-25 minutes until a cake tester comes out clean.

Note: You can use this batter to make straight up green tea cupcakes. Simply scoop into cupcake papers and bake for about the same amount of time.

Frosting:

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours

2. Sift powdered sugar into a bowl or onto parchment

3. Beat butter and cheese at medium speed until creamy

4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.

5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.