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Black Sesame Cupcakes

Decadent Black Sesame Cupcakes with Creamy Twist

Indulge in rich Black Sesame Cupcakes with a creamy twist, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: DESSERTS
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 125 g Butter (softened) Ensure it’s at room temperature for even mixing.
  • 1/4 cup Caster Sugar Can be substituted with more Muscovado sugar for a deeper flavor.
  • 1/4 cup Muscovado OR Brown Sugar Choose light or dark based on your preference.
  • 2 Eggs (at room temperature) Helps with even mixing.
  • 1 teaspoon Vanilla Extract No substitutions needed for premium taste.
  • 1 to 2 teaspoons Rum Adds a unique flavor note; optional.
  • 4 tablespoons Toasted Black Sesame Seeds (finely ground) Grind into a smooth consistency for the best taste.
  • 1 & 1/2 cups Self-Raising Flour Can substitute with a gluten-free blend if needed.
  • 1/2 cup Milk Feel free to use non-dairy milk as a substitute.
For the Black Sesame Cream Topping
  • 2 tablespoons Toasted Black Sesame Seeds (ground into paste) Using ready-made will save time.
  • 1 to 2 teaspoons Rum Optional for those preferring a non-alcoholic dessert.
  • 4 tablespoons Sweet Chestnut Paste OR ‘Koshi-an’ Vanilla icing can be used as a fallback option.
  • 1/2 cup Thickened Cream (whipped) Consider similar alternatives for a dairy-free option.

Equipment

  • mixing bowl
  • Cupcake tray
  • Paper liners
  • whisk
  • oven

Method
 

Instructions
  1. Preheat your oven to 180°C (350°F) and line a cupcake tray with paper liners.
  2. Cream the softened butter with caster and muscovado sugar in a mixing bowl until it's light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time to the mixture, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and the rum.
  4. Gradually mix in the finely ground toasted black sesame seeds, followed by alternating additions of the self-raising flour and milk.
  5. Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  6. Allow them to cool completely on a wire rack.
  7. Whip the thickened cream until soft peaks form. Add in the black sesame paste and sweet chestnut paste, mixing until smooth.
  8. Pipe or spread the cream topping onto the cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Garnish with a sprinkle of toasted black sesame seeds for an extra pop of flavor.

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