Sift together flour, baking powder and salt in a medium-sized bowl.
In another bowl, cream together butter, sugar, and honey until pale and glossy, about 3 minutes.
In another bowl, whisk together buttermilk and vanilla.
With the mixer running, add the egg to the butter-sugar mixture, until well-blended.
Continue beating in the tahini.
In 3 additions, alternately blend in the flour and buttermilk, ending with flour.
Mix in the sesame seeds.
Fill cupcake liners almost to the top. These cupcakes do not rise very much.
Bake for about 20 minutes, or until the top of the cakes are lightly golden.
Sesame Honey Cream Cheese Frosting Instructions
Whip cream cheese and butter until light and fluffy.
Slowly mix in tahini and honey.
Spread on the cupcakes. You don't need to make them look pretty because they are going to get covered in sesame seeds.
Dunk and Drizzle
Once the cupcakes have been frosted, simply dunk them in a plate of toasted sesame seeds. If you need a tutorial on toasting sesame seeds, see my notes in the tahini post. I used all white sesame seeds, however, I think it would look really neat to use a combination of white and black sesame seeds.
Once the sesame seeds are in place, drizzle some honey over the top of the cupcakes.