Vanilla Green Tea Cupcake Recipe

I've finally been invited to venture into the world of my boyfriend's family. We've been together for just over a year while I've met his siblings in passing, last week I was invited to my his sister's birthday and had to impress! She loves vanilla and green tea so I made these cupcakes with Matcha green tea frosting. It turned out to be a great combination and you could really taste the tea! For the vanilla cake I tried this recipe that I found on 52 Cupcakes

Changes I Made:
Low-fat milk instead of whole and they were pretty good but after one day became dry.
Added 1/2 tsp nutmeg to the dry mix
Used salted butter because I'm always happier with the result

Billy's Vanilla, Vanilla Cupcakes from Billy's Bakery in NYC

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Matcha Green Tea Frosting
3/4 cup butter, salted (room temp)
1 tablespoon Matcha powder
7-8 cups powdered sugar
1/2 cup milk
1 tsp vanilla

In bowl of electric mixer, using paddle, cream butter and Matcha until combined and the mixture is a tea green color. Add half of powder sugar, milk and vanilla to bowl. Mix on low, then move to medium speed. Slowly add remaining powdered sugar until frosting reaches desired consistency. Beat frosting on high until fluffy. Frosting should be quite thick but smooth enough to pipe onto cupcakes. Making frosting this thick will prevent you from having to refrigerate cupcakes.

Use pastry bag fitted with round pastry tip, about 1/2" in diameter to pipe frosting onto cooled cupcakes. I decorated with pearl dragees. Store in air tight container.