Halva Tahini Cupcakes
These tahini halva cupcakes come together in 25 minutes of prep and 18 minutes of baking, with a swirled tahini batter, fluffy sesame frosting, and a crunchy halva crumble on top.
Last updated: June 5, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup well-stirred tahini (divided: 3 tbsp for batter, rest for frosting)
- 1/2 cup whole milk, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup halva, crumbled (for topping)
- 1/4 cup sesame seeds, lightly toasted (optional garnish)
- 1 cup unsalted butter, softened (for frosting)
- 2 1/2 cups powdered sugar, sifted
- 3 tbsp tahini (reserved from above)
- 2 tbsp heavy cream
- 1/4 tsp fine sea salt (for frosting)
Instructions
Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat softened butter and granulated sugar in a large bowl with a hand mixer on medium speed for 3 minutes. Until pale and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
Stir 3 tablespoons of tahini into the butter mixture until just combined. The batter will look slightly streaky; that is fine.
Add the flour mixture in three additions, alternating with the milk. Start and end with flour. Mix on low speed and stop as soon as the batter is smooth.
Divide batter evenly among the 12 liners, filling each about two-thirds full.
Bake for 17 to 19 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 fully.
Make the frosting: beat 1 cup softened butter on medium-high for 2 minutes. Add powdered sugar in two additions, mixing on low. Add reserved tahini, heavy cream, and salt. Beat on medium-high for 3 minutes until fluffy.
Pipe or spread frosting on cooled cupcakes. Top each with a generous pinch of crumbled halva and a few toasted sesame seeds if using.
Pro Tips
- • Stir your tahini jar well before measuring. Separated tahini (oily on top, dry paste below) will throw off the texture of both the batter and the frosting.
- • Use plain vanilla or pistachio halva for the crumble topping. Both work well. Chocolate halva changes the flavor mix significantly, so save that for a different recipe.
- • Do not over-mix the batter after adding the flour. Over-mixing makes the crumb tight and slightly gummy.
- • Add the halva crumble just before serving if you are in a humid kitchen. Halva absorbs moisture and can soften over a few hours.
Recipe Details
Timing
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Final Thoughts
Tahini halva cupcakes are a solid choice when you want something different from the usual chocolate or vanilla. The sesame flavor runs through every layer, from the batter to the frosting to the crumble on top. Make them once and you will have a go-to recipe for when guests want something they have not tasted before.
Frequently Asked Questions
What does tahini do in a cupcake batter?
Tahini adds a toasty, nutty flavor and a small amount of fat. It keeps the crumb moist without making it greasy. You get a noticeable sesame taste that pairs well with the sweetness of the sugar and the halva topping.
Where can I find halva for the crumble topping?
Most grocery stores carry halva in the international foods aisle or near the nut butters. Middle Eastern or Mediterranean markets usually have several varieties. You can also order it online. Plain or vanilla halva works best for this recipe.
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes and make the frosting up to one day ahead. Store unfrosted cupcakes at room temperature in an airtight container. Refrigerate the frosting separately. Frost and add the halva crumble within two hours of serving for the best texture.
My tahini frosting looks greasy or broken. What went wrong?
This usually happens if the butter was too warm or the tahini was not well stirred. If the frosting breaks, refrigerate the bowl for 10 minutes, then beat again on medium-high. That almost always fixes it.
