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Black Sesame Raspberry Cupcakes

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Delightful cupcakes combining nutty black sesame and tart raspberry flavors, topped with creamy raspberry frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup black sesame seeds
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup raspberry puree
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1–2 tablespoons heavy cream
  • 1/2 cup raspberry puree (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Prepare the black sesame seeds by toasting them in a dry skillet until fragrant.
  3. Mix your dry ingredients in a bowl: whisk together the flour, black sesame seeds, baking powder, baking soda, and salt.
  4. Cream the softened butter and sugar until light and fluffy, about 3 minutes.
  5. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
  6. Alternate adding the dry ingredients and milk to the butter mixture until just combined.
  7. Fold in the raspberry puree gently until swirled throughout.
  8. Scoop the batter into cupcake tins, filling them two-thirds full.
  9. Bake for 18 to 20 minutes, until a toothpick comes out clean.
  10. Let cool in the pan before transferring to a wire rack.
  11. Prepare the frosting by creaming together butter and powdered sugar, then add heavy cream and raspberry puree.
  12. Frost the cooled cupcakes and garnish with black sesame seeds or fresh raspberries.

Notes

For a vegan option, replace eggs with applesauce or flaxseed meal, and use plant-based milk and butter.

Nutrition

Keywords: cupcakes, dessert, raspberry, black sesame, baking, sweet treats

Find it online: https://butteredtable.com/black-sesame-raspberry-cupcakes-weeknight-treats/