Sesame Honey Cupcakes with Red Bean Paste
Recipe type: Dessert
Serves: 15 cupcakes
Cupcakes adapted from Curiously Ravenous.
  • <1 cup milk
  • 1 tbsp lemon juice
  • 2½ cups white whole wheat flour
  • 3 tsp baking powder
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, softened
  • ⅓ cup sugar
  • ⅓ cup honey
  • 1 egg
  • 2 tbsp tahini
  • 1 teaspoon vanilla extract
  • 3 tbsp white sesame seeds
  • ½ cup + 2 tbsp red bean paste
  • ½ cup red bean paste
  • 4 tbsp butter, softened
  • 4 oz plain Greek yogurt
  • 2 tbsp confectioner’s sugar
  • 1 tbsp tahini
  • 2 tbsp toasted sesame seeds (optional)
  1. Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
  2. In a large liquid measuring cup, put one tablespoon lemon juice then fill to the 1 cup mark with milk. Stir well and set aside for at least 5 minutes. Alternatively use 1 cup of buttermilk in place of the lemon juice and milk.
  3. Sift together the flour, baking powder and salt in a bowl.
  4. In the bowl of an electric mixer, cream together the butter, sugar and honey until well combined, about 3 minutes. While the mixer is running, add the egg and beat well. Then add the tahini and beat well.
  5. Stir the vanilla into the milk and lemon juice mixture.
  6. Alternate adding the flour and milk mixture to the batter, ending with the flour. Incorporate well with each addition. Stir in the sesame seeds.
  7. Fill the cupcake liners about ⅓ of the way with the batter. Add 1-2 tsp of red bean paste to each. Top with the remaining batter.
  8. Bake for about 15 minutes or until golden brown. Allow to cool completely on a wire rack before icing.
  9. To make the frosting, beat together in the bowl of an electric mixer the red bean paste, butter and yogurt.
  10. Add in the sugar and tahini. Beat until well combined and smooth (though there will still be chunks of the red beans from the paste).
  11. Ice the cupcakes and garnish with toasted sesame seeds if desired.
Recipe by Ann Dunaway Teh at