Measure 1 cup of vegan butter and place it in a bowl. Let it sit on the counter to allow it to get to room temperature. If you're in a hurry, set it near the oven and watch it closely until it's softened to room temperature, but don't allow it to melt.

When the butter is soft, transfer it to the bowl of a stand mixer (a hand mixer will work too) and whip it for a couple of minutes.

Add the powdered sugar half of a cup at a time and mix until it begins to form a frosting. Add the vanilla extract and whip until the frosting is smooth.

If you'd like all your frosting to be a uniform green color, add all the matcha and mix until the green color is well distributed. If you'd like to create a white and green blended frosting effect (as pictured), keep half of the frosting white (as is), and mix a single teaspoon of matcha into to the other half of your frosting. Feel free to add more matcha if a stronger matcha flavor or deeper green color is desired.

Once the cupcakes are fully cooled you can use a piping bag to pipe frosting onto the cupcakes. This frosting recipe generously frosts 12 cupcakes. If you don't have a piping bag you may use a knife to spread the frosting onto the cupcakes.