Black sesame cupcakes with matcha frosting

Easy to make but original sesame cupcakes. We have inside Black sesame seeds and sesame butter (tahini) so the taste is clear but still light. On the top buttercream with matcha tea powder which gives pretty natural colour. The whole dessert is elegant and sophisticated in its simplicity. Enjoy!


12 - hole standard muffin pan



  • 6 tablespoons black sesame seeds
  • 1 ¼ cups all purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 4 tablespoons tahini (sesame butter)
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk

 Matcha buttercream:

  • ½ cup butter, softened
  • ¾ cup icing sugar
  • 1 tablespoon matcha tea powder
  • 1 teaspoon vanilla extract


Line 12 – hole standard muffin pan. Preheat oven to 350°F.

Grind the sesame seeds into a fine powder using either an electric grinder or mortar and pestle.

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter, tahini and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in vanilla extracts.

Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture evenly into prepared pan holes. Bake for 24 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

Make buttercream: beat together all ingredients until smooth. Place the frosting in a piping bag and decorate the top of each cupcake. Sprinkle with some sesame seeds.


The recipe comes from the book 'Food 52 - baking'.

Category: Cupcakes/muffins.

Tags: matcha, sesame.

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