Black Sesame Cupcakes
These black sesame cupcakes come together in 25 minutes of prep and 18 minutes of baking, with a dramatic gray crumb and deep nutty flavor from roasted sesame paste.
Last updated: June 4, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup roasted black sesame paste
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tbsp roasted black sesame paste (for frosting)
- 1 1/2 cups powdered sugar, sifted
- 1 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 2 tbsp toasted black sesame seeds, for garnish
Instructions
Preheat your oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat the softened butter and sugar in a large bowl on medium speed for 2 to 3 minutes, until pale and fluffy.
Add the black sesame paste to the butter mixture and mix on low until fully combined. Scrape the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add half the flour mixture to the bowl and mix on low just until combined. Pour in the milk and stir. Add the remaining flour mixture and mix until the batter is smooth with no dry streaks.
Divide the batter evenly between the 12 liners, filling each about two-thirds full.
Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the sesame paste and mix until evenly combined.
Add the powdered sugar in two additions, mixing on low each time. Add the heavy cream and vanilla, then beat on medium-high for 1 minute until fluffy.
Pipe or spread the frosting onto the cooled cupcakes. Sprinkle toasted black sesame seeds on top before serving.
Pro Tips
- • Use a spoon and level method to measure flour. Too much flour makes the crumb dry and pale.
- • Black sesame paste separates in the jar, just like natural peanut butter. Stir it well before measuring so the oil and solids are fully combined.
- • Let the cupcakes cool completely before frosting. Even slightly warm cupcakes will cause the cream cheese frosting to slide.
- • For a deeper gray color, add an extra 1 tablespoon of black sesame paste to the batter. The flavor will also be stronger, which I personally love.
Recipe Details
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Final Thoughts
Black sesame cupcakes are a great way to bake something genuinely different. The roasted paste does all the heavy lifting for flavor and color, and the cream cheese frosting keeps things balanced. Try them for a dinner party, a birthday, or just when you want something a little more interesting than usual. If you make them, I would love to know how the color turned out in your oven.
Frequently Asked Questions
Where can I find roasted black sesame paste?
Most Asian grocery stores carry it in the nut butter or baking aisle. You can also find it online. Look for a jar where the only ingredients are black sesame seeds, sometimes with a small amount of oil. Avoid sweetened versions for this recipe.
Why is my cupcake batter purple or brown instead of gray?
The color shifts depending on your sesame paste brand. Some pastes lean darker and produce a truer charcoal gray after baking. Others with a lighter roast can bake up more brownish-purple. The flavor is the same either way.
Can I make the frosting without cream cheese?
Yes. You can use plain American buttercream instead. Beat 1/2 cup softened butter with 2 cups powdered sugar, then mix in the sesame paste and 1 to 2 tablespoons of heavy cream. The result will be sweeter and lighter in texture.
How do I store these cupcakes?
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 20 minutes before serving so the frosting softens.
