First, preheat your oven to 325 degrees Fahrenheit and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg yolks, vegetable oil, milk, and pandan extract until well combined.

Next, in a clean and dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture, taking care not to deflate the egg whites. If you want a brighter green color for your cupcakes, you can add a few drops of green food coloring at this point.

Scoop the batter into the prepared muffin tin, filling each cupcake liner about three-quarters full. Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.