With every bite, you'll experience the delightful balance of sweet and savory flavors that tahini offers. The cupcakes feature tahini in the batter, imparting a subtle nutty taste, and they are filled with decadent Tahini Fudge that I could hardly resist devouring on its own. To top it off, Salted Tahini Buttercream adds a delightful contrast to the sweetness of the filling, amplifying the distinctive tahini qualities even further!
Makes 14 cupcakes.
Tahini Cupcakes
- 1½ cups (191 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) tahini
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Tahini Fudge
- ⅔ cup (156 ml) condensed milk
- ⅓ cup (78 ml) tahini
- ½ tbsp (7 g) unsalted butter
Salted Tahini Buttercream
- 1½ cups (339 g) unsalted butter, at room temperature
- ½ cup (120 g) tahini
- 3 cups (382 g) powdered sugar, sifted
- 1½ tsp (7 ml) vanilla extract
- 2 tbsp (30 ml) milk
- ½ tsp salt, or to taste
To prepare the Tahini Cupcakes, start by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In the bowl of an electric mixer, beat the butter on medium speed for about 1 minute. Add the granulated sugar and beat for an additional 1 to 2 minutes, until the mixture becomes creamy and fluffy, scraping down the sides of the bowl as necessary. Add the tahini and blend again until well combined.
Next, add the eggs one at a time, mixing each egg until fully combined before adding the next. Incorporate the vanilla extract, followed by the buttermilk, and blend again until smooth. Finally, add the dry ingredients to the mixture and fold them in with a rubber spatula until fully incorporated.
To ensure even baking, divide the batter evenly into the cupcake liners, filling them about two-thirds of the way. Place the cupcakes in the preheated oven and bake for approximately 18 minutes. Begin checking the cupcakes at the 15-minute mark, and continue baking and checking as needed. To determine if they are ready, gently press the tops of the cupcakes with your finger; if they spring back, they are done baking. Allow the cupcakes to cool completely before proceeding with filling and frosting.
For the Tahini Fudge, combine the condensed milk, tahini, and butter in a small saucepan over medium heat. Cook the mixture for 12 to 15 minutes, stirring continuously. It's important to keep stirring to prevent the fudge from sticking to the bottom of the pan. Cook until the mixture thickens and becomes fudgy in texture, and you can see the bottom of the pan when you run a spatula through the middle of the fudge.
Transfer the cooked Tahini Fudge to a small bowl and allow it to cool completely. Avoid refrigerating it before filling the cupcakes to prevent it from becoming too hard for piping or spooning into the cupcakes. It can be covered and kept at room temperature for up to 1 day.
To prepare the Salted Tahini Buttercream, begin by placing the butter in the bowl of an electric mixer. Cream the butter on medium-high speed for approximately 4 minutes, until it becomes very fluffy and lightened in color. Add the tahini to the bowl and mix until fully combined.
With the mixer turned off, add the sifted powdered sugar to the bowl. Mix on low speed until the sugar has incorporated with the butter. Increase the speed to medium-high and beat the butter and sugar together for about 1 minute, until the mixture becomes creamy and fluffy. Incorporate the vanilla extract and milk, mixing until well combined. Finally, add salt to taste, starting with ½ teaspoon, and adjust as needed to achieve the desired level of saltiness.
If the Salted Tahini Buttercream is too runny, gradually add more sifted powdered sugar, about a tablespoon (8 g) at a time, and mix until fully incorporated. Conversely, if the buttercream is too stiff, add a small amount of milk, about a teaspoon at a time, mixing in between, until you achieve a creamy, firm, and smooth consistency.
To assemble the cupcakes, start by using a spoon to remove the center of each cupcake. Spoon or pipe some of the cooled Tahini Fudge into the middle of each cupcake. Next, place the prepared Salted Tahini Buttercream in a piping bag fitted with the desired piping tip. Pipe the frosting generously over the cupcakes in your preferred design.
For storage, cover the cupcakes and refrigerate them for up to 4 days. Make sure to bring them to room temperature slightly before serving for the best taste and texture.
