Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set it aside. This small step at the beginning saves time later and keeps everything moving smoothly.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Give it a quick whisk to make sure everything is evenly combined, then set it aside.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 2 minutes. Don’t rush this step it helps give the cupcakes their soft texture.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Now it’s time to bring everything together. Alternate adding the dry ingredients and the buttermilk/milk mixture to the butter mixture. Start with the dry ingredients, then add some liquid, and repeat until everything is just combined.

Mix gently and stop as soon as the batter is smooth. Overmixing can make cupcakes dense, and we want these light and fluffy.

If you’re using matcha powder, stir it in now. Add green food coloring a little at a time until you reach your desired shade of green.

Divide the batter evenly between the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing slowly at first to avoid a sugar cloud.

Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until light and fluffy. If the frosting feels too thick, add a little more cream until it’s smooth and easy to pipe.

Pipe or spread the frosting onto the cooled cupcakes. Finish with chocolate shavings, green sprinkles, or any festive toppings you love.