1. I make the cupcake batter using just a hand whisk. You can use an electric mixer or stand mixer as well, just be sure to not overmix the batter.
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
3. Make sure the cupcakes are completely cool before topping with whipped cream.
4. I used culinary grade Matcha green tea powder, which you should be able to find at any Japanese or Korean grocery store.