Print

Cozy Black Sesame Halloween Cupcakes with Spiderweb Icing

black sesame halloween cupcakes - featured image
Print Recipe

These dramatic, moody cupcakes feature a deep, nutty black sesame flavor with a creamy cream cheese frosting and a stunning spiderweb design. Perfect for a cozy Halloween night in, they are naturally colored without artificial dyes.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 3 tablespoons (45g) black sesame paste
  • 8 oz (226g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • ¼ cup (30g) powdered sugar, sifted (for spiderweb)
  • 1–2 teaspoons milk or cream (for spiderweb)
  • Optional: Edible glitter or silver dragees

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Bring butter, eggs, and milk to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down sides. Beat in vanilla extract and black sesame paste until batter turns grey.
  5. With mixer on low, add dry ingredients in three additions, alternating with milk. Start and end with dry ingredients. Mix just until combined. Fold with a rubber spatula.
  6. Divide batter evenly among 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  9. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add vanilla and salt. Beat on medium-high for 2 minutes until light and fluffy. Add heavy cream or milk one tablespoon at a time until piping consistency.
  10. Fit a large piping bag with a large round tip. Fill with cream cheese frosting. Pipe a generous swirl onto each cooled cupcake.
  11. For spiderweb: In a small bowl, whisk together sifted powdered sugar and milk until thick and pipeable.
  12. Fill a small piping bag with a tiny round tip with white icing. Pipe a small circle in the center of each frosted cupcake, then 4-5 concentric circles around it.
  13. Using a toothpick, gently drag from the center circle straight outwards through all circles to the edge, creating a spiderweb pattern. Repeat for all cupcakes. Optionally, place a silver dragee in the center.

Notes

Ensure all ingredients are at room temperature for best results. Do not overbake; start checking at 18 minutes. For the spiderweb, use a light, steady hand when dragging the toothpick. If frosting is too runny, chill for 15 minutes or add more powdered sugar. Cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Nutrition

Keywords: Halloween cupcakes, black sesame, spiderweb icing, cream cheese frosting, spooky desserts, cozy baking, no artificial colors, unique Halloween treats

Find it online: https://spoonmira.com/cozy-black-sesame-halloween-cupcakes-with-spiderweb-icing/