Ingredients

• 2 1/2 cups cake flour, sifted
• 1 1/4 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 3 tablespoons matcha (green tea) powder
• 2 teaspoons almond extract
• 2 eggs
• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 2 1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1 tablespoon matcha (green tea) powder

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
2. In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
3. Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
4. For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
5. To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.