Yield: 12 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.
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.