Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
In a separate bowl, beat the eggs, milk, oil and vanilla extract until whisked up nice and fluffy.
Gradually add the egg mixture to the creamed butter and sugar, mixing together until fully combined.
In a separate bowl, sieve together the flour, baking powder and matcha powder, whisking them together until fully combined.
Gently fold the flour mixture into the wet ingredients until only just combined.
Divide the mix evenly between the cupcake cases in the cupcake pan and bake in the oven for 15-20mins or until the cupcakes are springy to the touch and skewer comes out clean from the centre.
Transfer the cupcakes to cool on a wire rack while you make the frosting.