These vegan tahini cupcakes are a delightful treat that blend rich chocolate with the smoothness of tahini, creating a uniquely flavorful experience. They are soft, fluffy, and perfect for any occasion.
Vegan Chocolate Tahini Cupcakes address dryness, uneven crumb, and faint tahini intensity, delivering moister crumb, smoother frosting, and richer chocolate character in a simple bake.
Sometimes, baking can feel overwhelming, especially when you want to whip up something sweet that everyone can enjoy. I’ve felt that pinch on busy weeknights or when friends drop by unexpectedly. These cupcakes overcome that hurdle, appealing to both vegan and non-vegan palates without compromising on taste or texture.
This recipe gives you a dependable result in just 40 minutes, leaving you plenty of time to enjoy them fresh from the oven. They come out moist and satisfying, and the tahini adds a twist that feels fresh and exciting. If you want to try more vegan delights, check out my mushroom lasagna for a hearty, comforting meal!
Table of contents
Why You Will Love This Recipe
- Rich Flavor Profile Tahini lends an earthy creaminess, beautifully complementing the deep chocolate notes. This combination makes every bite a delicious exploration of sweet and savory.
- Moist and Light Texture With the help of non-dairy milk and applesauce, these vegan tahini cupcakes maintain a moist crumb that stays fresh longer than traditional cakes, ensuring every dessert has the ideal softness.
- Quick Prep Time In just about 20 minutes, you’re on your way to deliciousness. Pair this easy-to-follow process with a 20-minute bake time, and you’ll have cupcakes ready for any occasion without the fuss.
- Fun Customization Opportunities Whether you’re adding a swirl of nut butter or a sprinkle of cinnamon, these vegan tahini cupcakes can easily be dressed up to suit your taste. This makes them fun and versatile for baking enthusiasts!
Vegan Tahini Cupcake Recipe
- Prep Time: 20 minutes
- Cool Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Rich and moist vegan chocolate tahini cupcakes with a creamy tahini frosting. Easy to bake, vegan-friendly, and perfect for 12 cupcakes.
Ingredients
Scale
- [Main Ingredients Category]
- 3/4 cup (180ml) non-dairy milk, unsweetened almond milk preferred
- 11/2 teaspoon (5ml) vinegar
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 11/2 teaspoon (4g) baking powder
- 3/41/2 teaspoon (4g) baking soda
- 1/21/2 teaspoon (3g) salt
- 3/41/2 teaspoon (3g) instant espresso powder
- 1/3 cup (80ml) hot water
- 1 cup (200g) cane sugar
- 1/2 cup (120ml) unsweetened applesauce
- 2 tablespoons (30g) tahini
- 2 tablespoons (30ml) neutral oil
- 11/2 teaspoon (5ml) vanilla extract
- [Seasonings/Secondary Category]
- 1/41/2 teaspoon (1g) nutmeg
Instructions
- Step 1: Preheat Your Oven: Start by setting your oven to 350 degrees F (175 degrees C) to warm it up for baking. A properly preheated oven ensures even baking, so your vegan tahini cupcakes rise nicely and develop the right texture.
- Step 2: Make Vegan Buttermilk: Mix your non-dairy milk with vinegar and let it sit for about 10 minutes. This acts as your vegan buttermilk, which helps create a light and airy cupcake texture; do not skip this step for the best results!
- Step 3: Combine Dry Ingredients: Whisk together your flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Make sure there are no lumps, as even distribution of ingredients will enhance the flavor and structure of your cupcakes.
- Step 4: Dissolve Espresso Powder: In hot water, stir in your espresso powder until it dissolves. This boosts the chocolate flavor significantly, so do not rush this step or skip it, as you want that deep richness to shine through.
- Step 5: Mix Wet Ingredients: In a large bowl, combine your sugar, applesauce, tahini, oil, and vanilla extract and whisk until smooth. The tahini adds depth, so mix well until you have a creamy consistency; lumps can lead to uneven texture in your cupcakes.
- Step 6: Combine Mixtures Smoothly: Pour in the buttermilk mixture and the flour blend to the wet ingredients, mixing until just combined. Avoid overmixing to prevent your cupcakes from becoming dense; a few small lumps are perfectly fine!
- Step 7: Fold in Espresso Mixture: Gently whisk in the dissolved espresso until everything is well mixed. The batter will be thinner than typical cake batter, which is just right, so pay attention to achieving that smooth consistency without overworking it.
- Step 8: Fill Cupcake Pan Wisely: Spoon your batter into the cupcake liners, filling them about three-quarters full. This allows the cupcakes to rise properly without overflowing, giving them a nice dome shape as they bake.
- Step 9: Baking Time and Doneness: Bake the cupcakes for around 20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them as oven temperatures can vary, so checking for doneness prevents overbaking and drying them out.
- Step 10: Cool the Cupcakes: Allow the cupcakes to cool in the pan for up to 10 minutes before transferring them to a wire rack. Cooling is important as it helps the cupcakes firm up, making them easier to frost later without falling apart.
- Step 11: Prepare the Frosting: In the bowl of a stand mixer or using an electric hand mixer, beat the softened butter with tahini until smooth. This combination yields a creamy frosting; if your tahini is too thick, you may need to adjust the consistency by adding a bit more non-dairy milk.
- Step 12: Adjust Frosting Consistency: Mix in powdered sugar, vanilla, and a pinch of nutmeg until you achieve a fluffy texture. If the frosting feels too thick, simply add a tablespoon of non-dairy milk, mixing until it reaches your desired creaminess.
- Step 13: Frost and Enjoy!: Once the cupcakes have cooled completely, spread or pipe your tahini frosting onto them. Enjoy every bite knowing you have created a treat that aligns with your dietary choices!
Notes
- Place cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate for up to a week.
- If cupcakes seem dense after baking, check if all ingredients are measured correctly; use a kitchen scale to ensure accuracy in flour and sugar.
- When cupcakes are domed but not cooked through, insert a toothpick through the center at about 18 minutes; if it comes out wet, continue baking.
- If frosting is too thick, add 1 tablespoon of non-dairy milk gradually while mixing until achieving a smoother consistency that spreads easily.
- For even cooling, allow cupcakes to rest in the pan for no more than 10 minutes before transferring them to a wire rack.
- If the batter is overly thick, add 1 to 2 tablespoons of non-dairy milk before dividing it into cupcake liners for a lighter texture.
- These cupcakes can be served plain or topped with fresh fruit like raspberries or strawberries for a contrast in flavor.
- For a nut-free version, use sunflower seed butter instead of tahini.
- To make gluten-free cupcakes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- For the best results, look for a smooth, creamy tahini that isn't too bitter. This nutty flavor enhances the cupcakes and provides a rich, moist texture. Use pure maple syrup for its distinct sweetness and moisture while keeping the recipe vegan.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 17g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Ingredient Notes
- Tahini: Look for a smooth, creamy tahini that isn’t too bitter. This nutty flavor enhances the cupcakes and provides a rich, moist texture.
- Maple syrup: Use pure maple syrup for its distinct sweetness. It’s a great natural sweetener and contributes to the cupcakes’ moistness while keeping them vegan.
- Almond milk: Unsweetened almond milk works best to keep the cupcakes moist without overpowering flavor. Make sure you shake it well before using.
- Flour: All-purpose flour gives the cupcakes a light texture. You can substitute with a 1-to-1 gluten-free flour blend for a gluten-free version, but check labels for xanthan gum inclusion.
- Baking powder: It’s essential for helping the cupcakes rise and be fluffy. Make sure it’s fresh for the best results; you can test it by adding a bit to water to see if it bubbles.
- Vanilla extract: Use pure vanilla extract for a depth of flavor. It not only enhances sweetness but balances the nuttiness of tahini.
- Tahini: Look for a smooth, creamy tahini that isn’t too bitter. This nutty flavor enhances the cupcakes and provides a rich, moist texture.
- Maple syrup: Use pure maple syrup for its distinct sweetness. It’s a great natural sweetener and contributes to the cupcakes’ moistness while keeping them vegan.
- Almond milk: Unsweetened almond milk works best to keep the cupcakes moist without overpowering flavor. Make sure you shake it well before using.
- Flour: All-purpose flour gives the cupcakes a light texture. You can substitute with a 1-to-1 gluten-free flour blend for a gluten-free version, but check labels for xanthan gum inclusion.
- Baking powder: It’s essential for helping the cupcakes rise and be fluffy. Make sure it’s fresh for the best results; you can test it by adding a bit to water to see if it bubbles.
- Vanilla extract: Use pure vanilla extract for a depth of flavor. It not only enhances sweetness but balances the nuttiness of tahini.
Recipe Tips
- If cupcakes seem dense after baking, check if all ingredients are measured correctly; use a kitchen scale to ensure accuracy in flour and sugar.
- When cupcakes are domed but not cooked through, insert a toothpick through the center at about 18 minutes; if it comes out wet, continue baking.
- If frosting is too thick, add 1 tablespoon of non-dairy milk gradually while mixing until achieving a smoother consistency that spreads easily.
- For even cooling, allow cupcakes to rest in the pan for no more than 10 minutes before transferring them to a wire rack.
- If the batter is overly thick, add 1 to 2 tablespoons of non-dairy milk before dividing it into cupcake liners for a lighter texture.
Serving Suggestions
Serve vegan tahini cupcakes with a scoop of dairy-free ice cream or a fruit salad for a refreshing finish. Pair with a simple vegan chocolate pudding or an assortment of fresh berries for added flavor.
Use to make vegan cake pops or cupcake parfaits. Add to a trifle layered with coconut whipped cream or fruit for a delightful dessert.
Top with homemade chocolate ganache or a rich tahini frosting for extra indulgence. Drizzle with maple syrup or sprinkle with crushed nuts for added flair.
Recipe variations
- You can use almond milk instead of oat milk for the non-dairy base in these vegan tahini cupcakes.
- Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor profile.
- Either coconut oil or sunflower oil can replace the neutral oil in this recipe for a slightly different taste.
- If baking for a larger event, double this recipe to yield 24 cupcakes, ensuring they bake evenly in batches as needed.
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How to Store?
To keep your vegan tahini cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. This helps maintain moisture and texture.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Ensure they completely cool before refrigerating.
Freezing: Wrap cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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