Black Sesame Cupcakes or Muffins

Discover the nutty, aromatic charm of Black Sesame Cupcakes or Muffins, a unique twist on classic baked treats. Infused with the deep, roasted flavors of toasted black sesame seeds and creamy black sesame paste, these cupcakes strike a perfect balance of sweetness and earthiness. With a soft, tender crumb and subtle vanilla undertones, they make an elegant dessert or snack option. Quick to prepare with just 20 minutes of prep time, this recipe is perfect for both seasoned bakers and beginners. Enjoy them plain for a sophisticated treat or elevate the experience with a luscious black sesame buttercream or cream cheese frosting. These black sesame cupcakes are as visually captivating as they are delicious, making them ideal for brunch, afternoon tea, or any special occasion.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 3 tablespoons black sesame seeds
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened
• 0.75 cups granulated sugar
• 2 pieces eggs, large
• 1 teaspoons vanilla extract
• 3 tablespoons black sesame paste
• 0.5 cups whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

Toast the black sesame seeds in a dry skillet over medium heat for about 2-3 minutes until fragrant. Let them cool and then grind into a coarse powder using a food processor or mortar and pestle.

Step 3

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground black sesame seeds. Set aside.

Step 4

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 5

Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and black sesame paste until smooth.

Step 6

On low speed, alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve as is or optionally frost with a black sesame buttercream or cream cheese frosting for added flavor.

Nutrition Facts

Serving size	757.2 grams (757.2g)

Amount per serving	% Daily Value*
Calories	2721

Total Fat 147.70g	189%
Saturated Fat 71.40g	357%
Polyunsaturated Fat 0.10g
Cholesterol 645mg	215%
Sodium 2122mg	92%
Total Carbohydrate 317.20g	115%
Dietary Fiber 14.50g	52%
Total Sugars 157.00g
Protein 48.10g	96%

Vitamin D 134IU	669%
Calcium 965mg	74%
Iron 21mg	116%
Potassium 731mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 6.9%

Carbs: 45.5%