Black Sesame Vanilla Bean Cupcakes

• All-purpose flour – ½ cup (60g)
• Cornstarch – 1 tablespoon (8g)
• Baking powder – ½ teaspoon (2g)
• Baking soda – ¼ teaspoon (1g)
• Salt – ¼ teaspoon (1g)
• Granulated sugar – ½ cup (100g)
• Large egg – 1 (approx. 50g)
• Vanilla bean paste – 1 teaspoon (5g)
• Vanilla extract – ½ teaspoon (2g)
• Sour cream – ½ cup (120g)
• Black sesame powder – ½ cup (50g)

• Heavy whipping cream – ½ cup (120ml)
• Powdered sugar – ¼ cup (30g)
• Black sesame powder – ¼ cup (25g)

In a large mixing bowl, combine the egg, vanilla bean paste, vanilla extract, and sour cream. Whisk until smooth.

Add in the flour, cornstarch, baking powder, baking soda, salt, granulated sugar, and black sesame powder. Stir until fully combined.

Line a cupcake pan with liners and scoop about 6 oz (170g) of batter into each mold. This recipe makes 8 cupcakes.

Bake at 375°F (190°C) for 18–20 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely before frosting.

In a stand mixer, combine the heavy whipping cream, powdered sugar, and black sesame powder. Whip on high speed for 5–7 minutes until stiff peaks form.

Transfer the frosting to a piping bag and pipe onto each cooled cupcake.

Tips & Notes:

Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Toast the black sesame powder lightly for a nuttier flavor.