Matcha Cupcakes with Matcha Frosting

For the cupcakes:
1. Preheat oven to 350 F. Line two 12-count standard size muffin or cupcake tins with paper liners. Set aside.
2. In the bowl of your stand mixer with paddle attachment, cream butter at medium speed until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 2 minutes.
4. Add eggs and egg yolks one at a time, beating well between addition. Beat in vanilla.
5. Whisk together flour, baking powder, and salt in another smaller bowl.
6. Mix matcha with the milk in another small bowl.
7. Add a third of the flour mixture to the batter. Mix well. Follow by a third of the milk mixture. Mix well. Continue alternating dry and wet ingredients until everything is well incorporated.
8. Scoop batter evenly into prepared cupcake papers.
9. Bake for 22-25 minutes until a cake tester inserted in the center of one comes out clean. Remove from oven and let cupcakes cool before frosting.

For the frosting:
1. In a small bowl or cup, mix matcha with the milk to make a paste.
2. In a mixing bowl with an electric mixer, beat butter briefly.
3. Add the sifted powdered sugar and matcha paste. Beat until smooth. Then blend in the vanilla.

To assemble:
1. Pipe or spread about 2 tablespoons of the matcha frosting onto each cupcake. Serve!