• Preheat oven and prepare cupcake tray. Preheat your oven to 350°F (180°C). Line your cupcake baking tray with cupcake liners.
• Mix dry ingredients. In a large mixing bowl, sift the all purpose flour, matcha powder, baking powder and salt. Mix to combine. Set aside.
• Beat the eggs. Using your stand mixer with a paddle attachment or an electric hand mixer, beat the eggs in a large bowl on high for about 30 seconds until frothy. While the mixer is running, slowly add the sugar and continue beating the eggs on high until it has tripled in volume and is a very pale yellow, about 6 minutes.
• Add the dry ingredients. Working in 3 batches, pour in 1/3 of the dry ingredient mixture into the eggs and beat on low to incorporate. Continue with the remaining thirds until fully incorporated. The mixture may get thick and hard to mix but thats ok.
• Heat the milk and butter. In a medium heatproof bowl, microwave the milk and butter to melt the butter. Make sure to not boil the milk. Then add the vanilla and oil and mix to combine. Cover and set aside.
• Add the milk mixture. Temper the milk by adding 3/4 cup of the matcha egg batter into the milk bowl and mixing until smooth. Then pour the milk mixture into the batter while simultaneously beating the batter with the electric mixer on low until combined.
• Fill and bake. Pour the batter into the lined cupcake tin about 2/3 of the way up. Bake at 350°F (180°C) for 15 minutes or until a toothpick inserted in the middle comes out clean. Cool the cupcakes in the cupcake tin for about 2 minutes before removing them onto a wire rack to cool completely before frosting.

Matcha Ganache Frosting

• Heat the heavy cream. Heat 3/4 cup of the heavy cream in a small saucepan over medium heat until it begins to steam and simmer.
• Sift in matcha powder. Sift in the matcha powder and whisk the mixture until combined.
• Melt the white chocolate. Place the white chocolate in a large heat-proof bowl and pour the heated matcha heavy cream over the white chocolate. Let the chocolate sit for 5 minutes and then stir the chocolate until smooth and combined. Then, sift the matcha chocolate mixture through a fine-mesh sieve to remove any remaining clumps.
• Cover and chill. Cover plastic wrap making sure the plastic touches the matcha chocolate to prevent a film. Chill in the refrigerator for 2-3 hours until cold or overnight.
• Whip. Once the ganache is cold and chilled, using a whisk attachment of your electric mixer, gently whisk the ganache on low and gradually working to high speed until the ganache is light and fluffy about 1 minute. Pour the remaining 3/4 cup of cold heavy whipping cream and whip on low speed and slowly increase to medium speed until soft peaks form and the whip cream holds its shape another 1-2 minutes.
• Pipe. Using a piping bag and a star tip, pipe the frosting onto the cupcakes and enjoy!