Adapted from cupcakeblog.com
cup (1 stick) unsalted butter, room temperature
large egg yolk
cups all-purpose flour
teaspoon baking powder
tablespoons green tea (matcha) powder
cup pomegranate seeds
1. Beat butter on high until soft, about 30 seconds. 2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. 3. Add egg/egg yolk one at a time, beat for 30 seconds between each. 4. Whisk together flour, baking powder, salt, and matcha in a bowl. 5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. 6. Fold in pomegranate seeds. 7. Scoop into cupcake cups about 2/3s full. Bake for 22-25 minutes at 350 degrees until a cake tester comes out clean.