Preheat the oven to 350F and line tin with liners.

In a large bowl, whisk together the flour, sugar, matcha powder, and baking powder until combined.

In a separate bowl, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined.

Combine the wet ingredients into the dry ingredients, mixing until just combined.

Divide the cupcake batter evenly between the muffin cups, filling each one with approximately ¼ cup of batter (or ⅔ of the way full).

Bake for 15 - 17 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes to a wire rack and allow them to cool completely before frosting.

Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined - about 1 minute.

With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the vanilla extract.

Turn the mixer to high speed and beat until the frosting is light and fluffy-- about 1 minute. Make sure to scrape down the sides of the bowl as needed.

Transfer the frosting to a piping bag fitted with your choice of tip.

Frost the cupcakes and garnish with a sprinkle of matcha powder.

Store any leftover cupcakes in an airtight container in the fridge for up to three days.