1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the oil and sugar until well combined. Any oil will work, I like to use vegetable oil or avocado oil.
3. Then add the eggs, one at a time, and mix until smooth. Stir in the sour cream and milk. The sour cream will help keep the cupcakes moist and tender and adds a subtle richness. Sour cream is the best for this recipe, but if you don’t have it, you can substitute greek yogurt one to one.
3. Sift in the flour, baking powder, and matcha powder, and mix until just combined. Do not overmix or else the dough will turn a bit tough. Cake flour is best for an extra fluffy cupcake, but all purpose flour will work as well.
