Ingredients

• 2 1/2 cups whole wheat flour, sifted
• 1 1/4 cups sugar
• 3 tsp baking powder
• pinch salt
• 1 cup almond milk
• 1/2 cup vegetable oil
• 3 tbsp matcha powder
• 2 tsp almond extract
• 2 eggs

• 1 1/2 sticks butter, softened
• 2 1/2 cups powdered sugar
• 2 tbsp almond milk
• 1 tbsp matcha powder

Instructions

1. Preheat oven to 350°F . Line a mini cupcake tin with liners.
2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, sift together dry ingredients, except for matcha. Add the almond milk and oil and beat on medium until well combined, about 2 minutes. Add the matcha, almond extract and eggs. Beat another 2 minutes on low.
3. Pour batter into cupcake liners, about 3/4 of the way full. I like to use a small cookie scoop for the mini cupcakes.
4. Bake cupcakes 7-10 minutes (or 10-15 minutes for regular sized cupcakes). Remove from pan and let cool before frosting.

1. Cream together the butter and powdered sugar. Slowly add the milk and the matcha and blend until mixed well.
2. Scoop frosting into piping bag (or a plastic baggie with the corner cut out) and pipe onto cooled cupcakes.
3. Store in an airtight container up to 5 days.