Ingredients

• 2 sticks Unsalted Butter 16 Tablespoons, room temperature
• 2 cups Sugar
• 1 tsp Vanilla Extract
• 4 Eggs large, room temperature
• 2 3/4 cups Unbleached White Fine Pastry Flour see notes
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1/4 cup Matcha Powder plus a teaspoon more for dusting
• 1 cup Greek Yogurt full fat
• 1/4 cup Milk

• 1 stick Unsalted Butter 8 Tablespoons, at room temperature
• 8 oz Cream Cheese soft
• 2 Tbsp Irish Cream Liqueur
• 2-3 cups Powdered Sugar sifted

Instructions

1. Using paddle attachment, cream butter and sugar for 5 minutes until light and airy. (This is a key step!) Add vanilla, then eggs one at a time.
2. In a separate bowl, mix dry ingredients together: flour, salt, baking soda. Sift in the Matcha powder then, with a whisk, whisk the dry ingredients together to evenly incorporate.
3. In another container, blend the yogurt and the milk.
4. With mixer on low speed, alternate adding flour mixture, then yogurt mixture, into the batter in three rotations. This should be done in quick intervals so you don’t over-mix your batter.
5. Spoon the batter into cupcake papers then bake at 350°F for 22-25 minutes (or until a toothpick comes out clean). Set aside to completely cool before frosting.

1. In a mixer fitted with the paddle attachment, cream the butter and cream cheese on until smooth (about 3 minutes), then add in the Irish Cream Liqueur. Finally, add the sifted powdered sugar, and continue to cream until the frosting is smooth.
2. Fill a piping bag fitted with the tip of choice and pipe the frosting in small mounds on the cupcakes. Then, lightly sprinkle with additional Matcha powder.