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
Ingredients
Black Sesame Cupcakes:
- ½ cup unsalted butter, (113 g) softened, room temp
- ¾ cup granulated sugar, (150 g)
- ¼ cup black sesame seed powder, (also labeled black sesame flour)
- 2 large eggs, room temp
- 1 teaspoon pure vanilla extract, or vanilla bean paste
- ¼ teaspoon fine sea salt
- 1 ¼ teaspoon baking powder
- 1 ¼ cup all-purpose flour, (165 g)
- ⅔ cup whole milk
Matcha Cream Cheese Frosting:
- ½ cup unsalted butter, (113 g), softened, room temp
- 2 cup confectioners' sugar, (230 g) or more for stiffer frosting
- 8 oz block style cream cheese, cut into small pieces
- 1 Tablespoon matcha powder
Instructions
Black Sesame Cupcakes:
- Preheat oven to 350℉. Line muffin tin with cupcake liners. Set aside.
- In the bowl of a stand mixer, use a paddle attachment to cream butter and sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing. Add the black sesame powder, eggs, and vanilla. Mix until well combined. *Alternatively use electric hand mixer.
- In a separate bowl, whisk together the salt, baking powder and all-purpose flour. Alternate adding flour mixture and milk on low speed. Repeat. Beat on med-high for 1 minute until fully combined.
- Evenly divide batter among prepared muffin tin. Bake for 15-18 minute until skewer comes out clean when inserted in the center. Remove cupcakes from tin. Transfer to cooling rack. Cool to room temperature. Meanwhile, prepare frosting.
Matcha Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with paddle attachment, cream butter until smooth. Add confectioner’s sugar and beat until combined. Slowly add cream cheese. Mix until combined. Add matcha powder and beat until fully incorporated.
Assembly:
- Prepare a piping bag with a medium star tip. Place frosting in prepared bag.
- Use apple corer/melon baller/fat end of piping tip to create a shallow cavity on top of cooled cupcake.
- Use piping bag to fill cupcake cavity. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Awesome recipe, I did tweak a few things…I followed the recipe exactly the first round and found like other commenters the cupcake was more “muffin like”. Second time, I swapped out cake flour for AP and baked at 350 for 18 minutes. Light and pillowy! I got rave reviews! Thanks!