What you'll need: Buttermilk, oil, eggs, vanilla, baking soda, baking powder, pure matcha powder, organic cane sugar, salt, whole wheat pastry flour, butter, powdered sugar, coconut milk, and coconut extract.

Line a cupcake pan with 12 liners.

Combine the buttermilk, avocado oil, eggs, and vanilla. Stir until well combined.

Add the matcha powder, baking soda, baking powder, cane sugar, and salt to the bowl, and stir until well combined and there are no matcha lumps.

Slowly add the whole wheat pastry flour in batches, stirring as you go. Don't overmix!

Fill each cupcake liner ⅔ full of the matcha cupcake batter. Bake, then allow to cool completely.

Make the frosting: Add softened butter to a mixing bowl, along with the powdered sugar, coconut milk and the coconut extract. Beat until well combined and fluffy.

Frost the cooled cupcakes!

Dust with more matcha powder if desired, then serve!