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Black Sesame Cupcakes with Matcha Cream Frosting

Yield: 12 cupcakes

Author Maryanne Cabrera


Black Sesame Cupcakes:

  • 1/2 cup (4 oz) unsalted butter, room temperature
  • 3/4 cup (6 oz) granulated sugar
  • 1/4 cup black sesame seed powder/flour
  • 1 extra large egg, room temp
  • 1 teaspoon vanilla paste, or pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoon baking powder
  • 5 1/2 oz all-purpose flour
  • 2/3 cup whole milk

Matcha Cream Cheese Frosting:

  • 4 oz unsalted butter, room temp
  • 6 oz confectioners' sugar, or more if you want stiffer frosting
  • 8 oz cream cheese, cut into small pieces
  • 1 Tablespoon matcha green tea powder, or more to taste


Black Sesame Cupcakes:

  1. Preheat oven to 375 degree F.

  2. Cream the butter and sugar. Add the black sesame powder, egg, and vanilla paste. Mix until combined.

  3. 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.

  4. 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:

  1. 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.

  2. 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.

  3. Store cupcakes in the refrigerator and bring to room temperature before serving.