Matcha Cupcakes

Preheat oven to 350 degrees F.
Cream together sugar butter and oil until light and fluffy, about 3-5 minutes, then add sour cream and vanilla extract and continue to mix.
Add each egg, one at a time, mixing for about 30 seconds between adding the next. Pour in milk and mix until fully incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and matcha. Add to wet ingredients and fold together.
Fill each muffin cup with muffin/cupcake liners. Add about 2 1/2 tbsps of batter to each cup, the cup should be filled about 3/4.
Bake for 23-25 minutes, until a toothpick comes out clean. Allow to cool completely before adding buttercream.
While cupcakes are cooking, make the buttercream by adding butter to the bowl of a stand mixer with the paddle attachment. Beat until light and fluffy and add powdered sugar, one cup at a time.
Add raspberry preserves and mix until smooth, then slowly add milk and raspberry extract (optional).
Add buttercream to piping bag with your favorite piping top and pipe raspberry buttercream on top of the matcha cupcakes and enjoy!