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5 from 1 vote

Black Sesame Cupcakes with Matcha Cream Frosting

Nutty rich tasting black sesame cupcakes topped with sweet earthy matcha cream cheese frosting. Matcha and black sesame are a popular dessert pairing. Add seasonal fruits to make it more special and unique!
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American, Asian, Japanese
Servings: 12
Calories: 372kcal
Author: Maryanne Cabrera

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

Calories: 372kcal, Carbohydrates: 45g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 246mg, Potassium: 119mg, Fiber: 1g, Sugar: 34g, Vitamin A: 613IU, Calcium: 150mg, Iron: 2mg