The Matcha Cupcake
Preheat the oven to 160°C (315°F/Gas 2–3). Combine the dry ingredients together. Using an electric mixer, beat the eggs on a high speed until light and fluffy. Whisk the softened butter and sugar together vigorously, then alternately add the combined dry ingredients and the eggs. Carefully combine. Fill silicon moulds or two muffin tins with paper liners and divide the batter between them. Cook in the oven for about 25 minutes. Allow to cool. Turn out the cupcakes and spread frosting on each one using a spatula.
The Raspberry Frosting
Heat the raspberry jam in a small saucepan, strain to remove the seeds, then cool. Beat the butter and sugar together in a food processor or with a spatula until smooth. Add the strained raspberry jam and mix again vigorously for at least 5 minutes. The mixture will become creamy and is then ready to use.