Sesame Cupcakes with Chai Glaze

The holidays are all about sweets and sugar highs. AND I FINALLY HAVE TIME TO BAKE. After last week’s veeeery long days, late nights and excessive ‘adulting’, I get to whip and stir and bake and just get back to cooking in general. It’s been too long since I’ve actually had any time to get creative in the kitchen, especially when it’s what I love about Christmas. These sesame cupcakes totally share the holiday love and are a little different from your usual milk and cookies, which I’m 100% sure Santa’s almost had enough of. These cupcakes are ridiculously moist (sorry, the word annoys me too) and fluffy and filled with nutty tahini, topped with a super chai-y sweet and buttery glaze. These little bouncy treats also happen to make the most adorable dessert after  Christmas dinner. If you happen to try out the recipe, tag me at #thesatisfiedcraver to check out your awesomeness.

Note: I used Fred & Friends Fortune Baking Cups for these fluffy cupcakes, which have adorable fortunes at the bottom of each cup, and are made of silicone, making them reusable and eco-friendly :)

Sesame Cupcakes with Chai Glaze

Sesame Cupcakes with Chai Glaze


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Sesame Cupcakes with Chai Tea Glaze

Revive the classic cupcake with this fluffy take on sesame cupcakes, flavored with tahini and cinnamon, and glazed with a buttery chai tea frosting. 

Course Dessert
Servings 12 cupcakes

Ingredients

Sesame Cupcakes

  • 1 cup granulated sugar
  • 1 1/8 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/8 tsp cinnamon
  • 1 large egg
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 tsp white vinegar
  • 1/2 tbsp vanilla extract
  • 1 tbsp canola oil
  • 3 tbsp tahini paste
  • 3/8 cup water

Chai Tea Glaze

  • 1/2 tbsp chai tea, finely ground
  • 1/2 cup confectioner's sugar
  • 1 1/2 tbsp unsalted butter, softened
  • 1/2 tbsp honey
  • 1 1/2 tsp water
  • 1/2 tsp vanilla extract
  • sesame seeds, for sprinkling

Recipe

Sesame Cupcakes

  1. Preheat oven to 350°F. Line a cupcake pan with cupcake baking cups and set aside.

  2. In a stand mixer, combine dry ingredients. In a medium bowl, combine eggs, almond milk, vinegar, vanilla extract, oil, and tahini. Add the wet ingredients to the stand mixer and mix to combine. Add water and mix.

  3. Pour mix into baking cups, filling 2/3 of the way. Bake for 16-18 minutes and check doneness with a toothpick. Bake until toothpick inserted in the center of cupcakes comes out clean.

  4. Let cool 15 minutes before removing from pan and cooling completely on a wire rack.

Chai Tea Glaze

  1. Whisk together the glaze ingredients and pour on the cupcakes once cooled. Sprinkle cupcakes with sesame seeds, then serve.


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