1. Preheat the oven to 350 degrees. Place cupcake liners into cupcake pans.

Make the cupcakes:

1. In a small bowl combine the dry ingredients: flour, baking soda, salt, and matcha powder. Set aside.
2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and continue to mix until fully incorporated.
3. Slowly add in the dry ingredients in three batches until fully mixed, adding in the milk last.
4. Fill the cupcake liners ¾ full and bake for 18 to 20 minutes until a toothpick tester comes out clean. Cool the cupcakes on a wire rack.
5. CHEAT: You can use boxed white cake mix for this recipe as well, adding the matcha powder to the mixture.

Make the frosting:

1. Meanwhile, in a large mixing bowl and electric mixer fitted with a whisk attachment, beat the butter on medium until light and fluffy. Add the cream cheese and incorporate well until smooth.
2. Add in 2 cups of powdered sugar, one cup at a time, mixing until well blended. Add in the vanilla, matcha powder, and remaining 2 cups of powdered sugar, one cup at a time. Frosting should be thick and smooth.
3. Pipe the frosting onto the cupcakes and decorate with sprinkles if desired.