A delicious Japanese-inspired black sesame cake from Delicious Coma. Try it with green tea cream cheese frosting! Make sure to cool completely before frosting.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.

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  • Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.

  • Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.

  • Fill cupcake liners with the batter.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.

Cook's Note:

Substitute 3/4 cup ground sesame seeds or 3 tablespoons black tahini for the black sesame paste if needed.

Nutrition Facts

180 calories; protein 3g 6% DV; carbohydrates 24g 8% DV; fat 8.4g 13% DV; cholesterol 31.8mg 11% DV; sodium 127.2mg 5% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2018
Made exactly as written. They are delicious. The batter looks like cement but it s a nutty sweet soft cupcake that everyone will love. This recipe is a keeper! I topped them with matcha mascarpone frosting. Read More
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