• All ingredients ready? Let's begin!
  

Buttercream

• Fill a large bowl halfway with ice and set aside.
  
• In a small saucepot over medium-high heat, combine the sugar and water. Cook while stirring occasionally until the sugar is dissolved, approximately 4 minutes. Transfer the syrup to a small bowl and set the bowl in the ice bath to cool down. You can stir it every few minutes.
  
• In a stand mixer or a bowl with an electric hand mixer, cream the butter on medium speed until fluffy, about 4 minutes.
  
• Slowly add the syrup until well combined. Turn the speed to low and add the matcha powder until the frosting has a uniform light green hue.
  
• Place the buttercream in the refrigerator while you make the cupcakes.
  

Cupcakes

• Preheat the oven to 350°F. Line a 12-cup muffin tin or two 6-cup tins with parchment paper muffin cups.
  
• In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and matcha powder.
  
• Using your stand mixer with a paddle attachment or a mixing bowl and an electric hand mixer, cream together the butter and sugar on medium-high speed, approximately 4 minutes. Add the egg and continue to mix until well combined.
  
• Turn the speed to low and add the flour mixture, milk, and vanilla. Mix until just well combined and smooth.
  
• Fill the muffin cups with equal amounts of batter. Place the tins in the oven and bake until a toothpick inserted into the center comes out clean and the tops of the muffins spring back when touched, approximately 15 to 17 minutes. You can rotate the tins at 8 minutes for more even baking.
  
• Remove the buttercream from the fridge. Remove the cupcakes from the oven and allow them to cool for about 5 minutes. Transfer the cupcakes from the tins to a wire rack so they can cool completely. Once cool, frost each cupcake with the buttercream using a pastry piping bag or an offset cake spatula.
  
• Sift or sprinkle a dusting of matcha powder over the frosting and enjoy.
  
• Enjoy your green matcha cupcakes!