1. Preheat your oven to 350 degrees and line a muffin tin with cupcake
liners.
2. In a large mixing bowl, whisk together the oil and sugar until well
combined.
Any oil will work, I like to use vegetable oil or avocado oil.
3. Then add the eggs, one at a time, and mix until smooth. Stir in the
sour cream and milk.
sour cream will help keep the cupcakes moist and tender and adds a
subtle richness. Sour cream is the best for this recipe, but if you
don't have it, you can substitute greek yogurt one to one.
3. (cont) Sift in the flour, baking powder, and matcha powder, and mix
until just combined.
Do not overmix or else the dough will turn a bit tough. Cake flour
is best for an extra fluffy cupcake, but all purpose flour will work
as well.
4. Divide the batter evenly among the cupcake liners, filling each
about 2/3 full. Bake for ~20 min, or until a toothpick inserted into
the center of a cupcake comes out clean. Then let the cupcakes cool in
the pan while we prepare the whipped cream topping.
5. For the matcha swirl frosting, first divide the whipping cream and
sugar in half: 1/2 cup cream and 1/4 cup sugar into each bowl.
6. In the first bowl, whip the cream and sugar until stiff peaks form.
In the second bowl, sift in the matcha powder, then whip until stiff
peaks form.
7. Into a piping bag fitted with a round tip, spoon the regular
whipped cream into one side, and the matcha whipped cream into the
other side. Gently squeeze the bag to create a swirled effect as you
pipe the frosting onto the cupcakes.
If you don't have piping bags, use a zip lock bag instead with a
corner snipped off.
8. Optionally dust a little bit of matcha power over the cupcakes,
then they're done!
