Black Sesame Cupcakes


My 2-year old and I had fun baking these black sesame cupcakes, made with whole wheat flour, yogurt, milk, cocoa powder, eggs and black sesame seeds. She helped add the ingredients to our Baby Bullet pitcher and especially enjoyed eating them once they were done! We added a lightly sweetened cream cheese frosting with acai purée for some natural color on top and decorated them with some leftover black sesame seeds.


Black Sesame Cupcakes


  • 1/2 cup sesame seeds
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup yogurt
  • 1/4 cup milk
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees F.
  2. Blend all ingredients in a Baby Bullet pitcher and pour into paper-lined muffin pan until each are 3/4 full.
  3. Bake for 15 minutes, then remove from the oven and cool.
  4. Decorate the cupcakes with your favorite frosting and/or toppings.


Makes 12 cupcakes




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