Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
To make the whipped cream, beat together heavy whipping cream, vanilla extract, sugar, matcha powder and dye until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Keep refrigerated. Enjoy!
There is no Nutrition Label for this recipe yet.
Use culinary matcha powder for baking, make sure your matcha powder is pure tea powder and not a matcha powder mix used to make matcha latte.