Cupcakes Cupcakes, Easy, Healthy, Tahini

Pretty Tahini Cupcakes with No Butter

These Tahini cupcakes have a great original taste and are made with no butter!    Jump to Recipe

Tahini Cupcakes

These cupcakes were born with no intention at first: I was about to make a recipe I made before for my equestrian centre buddies, and I thought like ‘Could change and add Tahini (instead of Biscoff spread)?’ and, with Tahini involved, I found not adding butter would be great for a lighter version too.

And it turned out really beautifully!

Tahini Cupcakes

Besides being really beautiful (at least to my mind 😉 ) these cupcakes are butter-free and really airy but tasteful.

Top them with a chocolate frosting and a sweet candy on top (as photo shown) and you have a great plate of cupcakes to share with whomever you want. And you can indulge yourself with this little guilt-free treat.

Tahini Cupcakes

Pretty Tahini Cupcakes with No Butter

These pretty cupcakes are made with Tahini and do not contain butter: they are delicious and guilt-free!

Course Breakfast, Dessert, Snack
Keyword No Butter Cupcakes, Tahini Cupcakes
Prep Time 10 minutes
Cook Time 12 minutes
Chilling 20 minutes
Total Time 22 minutes
Servings 8
Calories 175 kcal
Author Bites Of Baking

Ingredients

  • 1 egg
  • 50 g granulated sugar ¼ cup
  • 67 g Tahini ¼ cup
  • ½ teaspoon vanilla extract
  • 60 g of yogurt and milk mix ¼ cup
  • 200 g flour 1 cup + ½ cup + 1 tbsp
  • ½ teaspoon baking powder

Instructions

  1. If you don’t want to refrigerate your batter, preheat your oven at 325°F (170°C) first, and prepare 8 cupcakes liners in a cupcake pan.
  2. Using a hand-held electric whisk or a freestanding electric mixer, whisk the egg and sugar until pale and fluffy.
  3. Stir together yogurt, milk and vanilla and gradually add this to the egg mixture on low speed until combined. Add the Tahini and mix again.
  4. In a medium bowl, mix the flour and baking powder and add this slowly to the liquid ingredients, in two batches. Make sure everything is well combined.
  5. You can put the batter in the fridge and let set for 20 minutes. If so, preheat your oven as instructed above. Otherwise, you can skip this step.
  6. Remove the batter for the fridge and with an ice-cream scoop, divide the batter equally between the liners.
  7. Bake for 10-13 minutes or until golden and springy to the touch.
  8. Feel free to add a chocolate frosting on top of them like I did, they are even more delicious!

Recipe Notes

*I would advise a simple chocolate/ light cream cheese frosting for these or simply melt hazelnut spread.

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