Black Sesame Cupcakes with Matcha Frosting (V/GF)

Amazingly delicious black sesame cupcakes with the perfect soft crumb and topped with a fluffy matcha frosting. These vegan gluten free cupcakes are easy to make and are perfect for dessert, birthdays and any special occasions!

This Post is Kindly Sponsored by Natures Charm.

Remember the marbled matcha black sesame cookies I shared a few weeks ago? Well I may have just turned that power duo combo into cupcakes. Thats right, say hello to these special, incredible black sesame cupcakes with matcha frosting!

What makes these cupcakes so special, you may ask.

Well, the cake it’s self has nutty notes with the most perfect tender and delicate crumb– no one will ever be able to tell its vegan, gluten free AND oil free. Paired with the super fluffy bitter-sweet matcha whip cream (thanks to Nature’s Charm Whipping Cream), it adds moisture to the cake and a little extra depth of flavour.

TL;DR : These cupcakes are nutty, bitter-sweet, has the perfect crumb and not to brag… but they’re just SO DELICIOUS.

Let’s get bakin’, shall we?

How to Make Black Sesame Cupcakes

I’ve tested these cupcakes 4 times with different ingredients and ratios. The final recipe is what resulted in the perfect texture and flavour so if making substitutions, please keep that in mind and do so at your own risk.

The Ingredients

• Homemade Cashew Milk OR Lite Coconut Milk: Homemade cashew milk tends to be higher in fat which helps with the richness of these cupcakes. Lite coconut milk also works but it does leave a slight coconut flavour. To make cashew milk, I blend about 1/2 heaping cup of cashews with 1 2/3 cup of water until smooth and creamy without straining.
• Coconut Yogurt: Replaces the oil and eggs in these cupcakes. Use a runnier kind of yogurt that isn’t too thick or add a touch more milk to make it runny.
• Organic Cane Sugar: I used cane sugar for this so there are no other flavours that may over power the black sesame.
• Black Sesame Powder: Can be found at asian super markets! Either fine ground or course ground can be used.
• Almond Flour: Adds richness and bakes up the perfect crumb.
• Potato Starch: Helps lighten up the cupcakes since almond flour is very dense. Do not use potato flour or tapioca starch.
• Sweet Rice Flour OR Corn Starch: Essential to bind the cupcakes together. Sweet rice flour gives a slight ‘chew’ texture which I personally prefer but corn starch also works well here. The texture is softer with but less springy.
• Nature’s Charm Coconut Whipping Cream: The light whipped cream pairs so incredibly well with these cupcakes!
• Matcha: Adds a touch of matcha that pairs perfectly with the black sesame flavour.

The Directions

These vegan cupcakes are super easy to make with just 1-bowl and a whisk.

1. Mix the wet ingredients: Use a whisk to stir the cashew milk, coconut yogurt, vanilla and apple cider vinegar together.
2. Mix the dry ingredients: Then add in the sugar, black sesame powder, almond flour, potato starch and sweet rice flour. Then sift in the baking soda and baking powder. Stir until well combined.
3. Bake: Divide the batter between 12 cupcake liners about 2/3-3/4 of the way full and then bake for 30-35 minutes.
4. Frost: Make the frosting by whipping the coconut cream with an electric hand mixer. Transfer it into a piping bag and frost once the cupcakes are completely cool. I used a wilton 2D piping tip and piping bag for these cupcakes.

Tips to making black sesame cupcakes + how to store them

• Use a kitchen scale: Gluten free vegan baking is finicky as is, I highly recommend investing in a scale. It will make baking more accurate and much easier.
• Sift baking powder and baking soda: This has been a game changing step for me. I don’t have to deal with un-even bakes and clumps of baking soda in one cupcake.
• Cool the cupcakes: Be sure the cupcakes are COMPLETELY cool before frosting, especially because we’re using whip cream it’s more prone to melting.
• Storing: Store the unfrosted cupcakes in a paper towel lined container half covered with a lid for up to 2 days. Frost right before serving to maintain the texture of the cake and to prevent melting of the frosting. If needed to prep in advance, frost the cupcakes one hour prior and keep in the fridge covered.
• Freezing: Once fully cooled, freeze the cupcakes for up to 2 months. Thaw at room temperature when ready to frost and eat.

More Vegan + Gluten Free Cupcakes to Love!

• Favourite Vegan + Gluten Free Vanilla Cupcakes
• Easy Gluten Free + Vegan Vanilla Cupcakes (nut free)
• 1-Bowl Vegan Lemon Cupcakes

If you recreate this Black Sesame Cupcakes with Matcha Frosting recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Black Sesame Cupcakes with Matcha Frosting

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★★★★★

5 from 1 review

• Author: Lisa Kitahara
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

Amazingly delicious black sesame cupcakes with the perfect soft crumb and topped with a fluffy matcha frosting. These vegan gluten free cupcakes are easy to make and are perfect for dessert, birthdays and any special occasions!

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Ingredients

Units USM Scale 1x2x3x

Black Sesame Cupcakes 

• 1 cup + 3 tbsp cashew milk (285g // or lite coconut milk)*
• 1/4 cup coconut yogurt (60g // use a smooth yogurt that is not thick)
• 1 1/2 tsp apple cider vinegar (8g)
• 1 tsp vanilla extract (5g)
• 2/3 cup organic raw cane sugar (134g)
• 1/2 cup black sesame powder (56g)
• 1 3/4 cup super fine almond flour (196g)
• 2/3 cup potato starch (130g)
• 2 1/2 tbsp sweet rice flour (30g // or 1/4 cup corn starch, see blog post for difference)*
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Matcha Whip Cream

• 1 can of Natures Charm coconut whipping cream, chilled overnight
• 2 tsp matcha (10g)
• 2 tbsp powdered cane sugar (14g), optional

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Instructions

Cupcakes

1. Pre heat oven to 350 F. Line 12 cupcake tins with cupcake liners. 
2. Add coconut milk, yogurt, apple cider vinegar and vanilla to a mixing bowl and whisk until combined. Then add in the sugar, black sesame powder, almond flour, potato starch, sweet rice flour, baking powder and baking soda and mix until combined. Use a spatula to scrape down the sides and mix in any dry ingredients that may have stuck to the sides. 
3. Divide between 12 cupcake tins. Bake for 30-35 minutes or until the top of the cupcake is springy to the touch and toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and let them in the cool in the pan for no more than 3 minutes. Transfer to a wire rack and let them cool completely before frosting. 

Frosting

1. Scoop the coconut whipping cream into a chilled bowl. Using an electric hand mixer or stand mixer, whip the coconut cream for about 30 seconds until it starts to get fluffy. Sift in the matcha and powdered sugar if using (the coconut whipping cream is already lightly sweetened), until mixed and semi-stiff peaks form. Cover and keep chilled in the refrigerator until cupcakes are cooled. Then transfer to a piping bag and frost the cupcakes as desired.  

Notes

• Helpful Equipment: cupcake tray, cupcake liners, mixing bowl, spatula, whisk, piping bags, Wilton 2D piping tip, electric hand mixer
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without the frosting. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: dessert
• Method: baking
• Cuisine: vegan, gluten free, north american, japanese

Nutrition

• Serving Size: 1 cupcake
• Calories: 225
• Sugar: 12g
• Sodium: 143mg
• Fat: 11.6g
• Saturated Fat: 2.1g
• Unsaturated Fat: 7g
• Trans Fat: 0
• Carbohydrates: 28.4g
• Fiber: 3g
• Protein: 4.2g
• Cholesterol: 0

Keywords: black sesame cupcakes, vegan cupcakes, gluten free cupcakes

SAVE IT FOR LATER! ↓

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