Home · Recipes · Cupcakes & Muffins Black Sesame Cupcakes and Matcha Cream Cheese Frosting Author: Maryanne CabreraPublished: Jul 18, 2011Updated: Mar 3, 2021 View Recipe17 ReviewsThis post may contain affiliate links. Read our disclosure policy. A spin of the classic black sesame and matcha pairing. These black sesame cupcakes with matcha cream frosting are a great alternative to the standard birthday treats. Ingredients These black sesame cupcakes are made with all the usual cupcake ingredients: flour,sugar, butter, eggs, and milk. The only key difference between these cupcakes and chocolate cupcakes is the flavoring component. Remove the cocoa powder and add in black sesame powder. Black sesame is very popular in Asian desserts. It is known for its nutty flavor. Black sesame tastes like a toastier, nuttier version of peanut butter. Find black sesame flour (also labeled as black sesame powder) at Asian supermarkets. Nationwide chains like 99 Ranch Market, H Mart, and Seafood City will definitely carry numerous brands and variations. Black sesame products are usually stocked alongside the rice flour and tapioca starches. However, you may also find it alongside teas and powdered drink mixes. Be sure the package you use only has one ingredient: 100% black sesame. Several versions of black sesame powder are mixed with sugar, barley, or rice to make drinks or sweet soups. Prepare Cupcakes for Filling Punch a shallow hole into the center of each cooled cupcake. Use a small round cookie cutter (3cm diameter) works best. You may use the fat end of a piping tip, or simply use a pairing knife to cut out a hole. Matcha Cream Cheese Frosting These cupcakes are topped with a simple cream cheese frosting. Whip together butter, cream cheese, confectioners’ sugar, and matcha powder until creamy and smooth. The tang of cream cheese mixed with earthy notes of matcha and the sweetness of confectioners’ sugar creates a luscious well balanced frosting. For those that want a BIG hit of matcha flavor, try this Italian meringue matcha buttercream. Where to buy matcha? Shop around. Great places to start include: Mitsuwa, Tokyo Central, HMart, and 99 Ranch Market. Try out different brands and find one that suits your liking. I recommend using bright, green colored, high quality matcha. Regardless of whether the matcha is labeled as ceremonial, barista, or culinary grade, pay attention to the color! The color is a huge indicator of its quality. Not only are the cupcakes visually appealing, they are just as delicious. The nutty flavors of black sesame pairs really well with the tart cream cheese and mellow matcha. Related Black Sesame Dessert Recipes Raspberry Black Sesame Cake Black Sesame Cake Matcha Black Sesame Rolls Black Sesame Shortbread Cookies Black Sesame Cupcakes with Matcha Cream Frosting 5 from 1 vote Yield: 12 cupcakes Print Recipe Rate Recipe IngredientsBlack Sesame Cupcakes:1/2 cup (4 oz) unsalted butter, room temperature3/4 cup (6 oz) granulated sugar1/4 cup black sesame seed powder/flour1 extra large egg, room temp1 teaspoon vanilla paste, or pure vanilla extract1/4 teaspoon fine sea salt1 1/4 teaspoon baking powder5 1/2 oz all-purpose flour2/3 cup whole milkMatcha Cream Cheese Frosting:4 oz unsalted butter, room temp6 oz confectioners’ sugar, or more if you want stiffer frosting8 oz cream cheese, cut into small pieces1 Tablespoon matcha green tea powder, or more to taste Instructions Black Sesame Cupcakes:Preheat oven to 375 degree F.Cream the butter and sugar. Add the black sesame powder, egg, and vanilla paste. Mix until combined.In a separate bowl, whisk together the salt, baking powder and all-purpose flour. Alternate adding flour mixture and milk on low-med speed. Repeat. Beat on med-high for 1 minute until fully combined.Divide batter between 12 prepared muffin tins. Bake for 15-18 minute until skewer comes out clean when inserted in the center. Remove cupcakes from tin and let cool on rack. Begin preparing frosting. Once cupcakes are cool. Use apple corer/melon baller/fat end of piping tip to create a shallow cavity on top of cupcake.Matcha Cream Cheese Frosting:Cream butter with paddle. Add confectioner’s sugar and beat until combined. Slowly add cream cheese. Mix until combined. Add matcha powder and beat until fully incorporated.Prepare a piping bag with a medium star tip. Place frosting in prepared bag and fill the cavity until it reaches the top of the cupcake. Pipe a large rosette to cover the hole. Sprinkle the top with black sesame seeds.Store cupcakes in the refrigerator and bring to room temperature before serving. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.