Mochi Cupcake Recipe: Easy, Chewy, and Delicious Treats

Mochi cupcakes are the perfect fusion of traditional Japanese mochi and the classic cupcake, creating a delightful treat that’s chewy, soft, and irresistibly delicious. These little bites of heaven boast a unique texture thanks to the glutinous rice flour, offering a fun alternative to your typical cupcake.

Whether you’re looking for a creative dessert to impress your guests or simply craving something sweet and different, mochi cupcakes are sure to satisfy.

Unlike regular cupcakes that are fluffy and airy, mochi cupcakes feature a chewy, dense texture that’s both fun to eat and incredibly satisfying. They’re naturally gluten-free, making them an excellent option for those avoiding wheat.

Plus, they can be customized with a variety of flavors and toppings, from classic vanilla to rich chocolate or fruity combinations.

In this recipe, I’ll guide you through making perfect mochi cupcakes that are moist, tender, and bursting with flavor. Ready to dive into this delightful treat?

Let’s get started!

Why You’ll Love This Recipe

This mochi cupcake recipe combines the best of both worlds – the soft, chewy texture of mochi and the sweet, tender crumb of cupcakes. You’ll love how these cupcakes hold their moisture and stay fresh longer than regular cupcakes.

Plus, they’re incredibly versatile and can be adapted to different flavors and dietary needs.

These cupcakes are gluten-free thanks to the use of glutinous rice flour, making them a great alternative for those with gluten sensitivity. The recipe is straightforward, requiring simple ingredients and basic baking equipment.

Even if you’re new to mochi, you’ll find this recipe approachable and rewarding.

Best of all, mochi cupcakes are a crowd-pleaser. Their unique texture and delightful taste make them a hit for parties, afternoon tea, or just a cozy treat at home.

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Optional: food coloring or matcha powder for flavor variations
• Optional toppings: whipped cream, fresh fruit, chocolate chips, or sprinkles

Equipment

• Muffin tin or cupcake pan
• Cupcake liners
• Mixing bowls
• Whisk and/or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.
2. In a large bowl, combine the dry ingredients: glutinous rice flour, sugar, baking powder, and salt. Whisk together to ensure an even distribution.
3. In a separate bowl, whisk the eggs, milk, and vanilla extract until well combined.
4. Slowly add the wet ingredients to the dry mixture, stirring gently with a rubber spatula or whisk until just combined. Avoid overmixing – the batter should be smooth and slightly thick.
5. Pour in the melted butter and fold gently to incorporate. The butter adds richness and helps create a tender crumb.
6. If you want to add flavor variations, this is the time to mix in matcha powder, cocoa powder, or food coloring.
7. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Add your favorite toppings, such as whipped cream, fruit, or sprinkles before serving.

Tips & Variations

Tip: Because mochi cupcakes are denser than regular cupcakes, resist the urge to overbake. Keep an eye on them starting at 18 minutes to avoid dryness.

For a chewy chocolate mochi cupcake, add 2 tablespoons of cocoa powder to the dry ingredients. You can also fold in mini chocolate chips for extra indulgence.

Matcha lovers can add 1 tablespoon of matcha powder for a subtle earthy flavor and beautiful green hue. Pair with a light dusting of powdered sugar or white chocolate drizzle.

Try swapping milk with coconut milk or almond milk for a dairy-free version. You can also substitute butter with coconut oil keeping the same quantity.

For an extra special treat, stuff the center of each cupcake with a small dollop of red bean paste or Nutella before baking.

Nutrition Facts

Note: Nutrition values are approximate and may vary based on ingredients and portion size.

Serving Suggestions

Mochi cupcakes are fantastic served as a snack or dessert with a warm cup of tea or coffee. Their chewy texture pairs wonderfully with beverages like green tea, jasmine tea, or even a rich espresso.

For a party or gathering, arrange mochi cupcakes on a pretty platter with fresh fruit like strawberries, kiwi, or mango slices for a colorful presentation. You can also serve them alongside traditional Japanese desserts like dango or matcha ice cream for an authentic experience.

They also work well chilled or at room temperature, making them easy to prepare ahead of time for events or packed lunches.

Conclusion

Mochi cupcakes offer a fun and delicious twist on traditional cupcakes, bringing the chewy, delightful texture of mochi into a convenient, single-serving treat. With simple ingredients and easy-to-follow steps, this recipe is perfect for both beginners and experienced bakers looking to explore new flavors and textures.

Whether you enjoy them plain, flavored with matcha, or filled with surprises like red bean paste, these cupcakes are sure to become a favorite in your dessert repertoire. Their gluten-free nature and versatility make them suitable for various dietary needs and taste preferences.

Give this recipe a try and experience the unique combination of mochi and cupcake that’s sure to impress family and friends alike. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mochi Cupcake Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A chewy and sweet mochi cupcake with a soft, fluffy texture. Perfect for a unique dessert or snack.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “12 cupcakes”, “recipeIngredient”: [“1 cup mochiko (sweet rice flour)”, “1/2 cup sugar”, “1 teaspoon baking powder”, “1/4 teaspoon salt”, “3/4 cup milk”, “2 large eggs”, “1/4 cup unsalted butter, melted”, “1 teaspoon vanilla extract”, “1/2 cup sweet red bean paste (optional filling)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and line a cupcake pan with liners.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix mochiko, sugar, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk milk, eggs, melted butter, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Combine wet ingredients into dry ingredients and mix until smooth.”}, {“@type”: “HowToStep”, “text”: “Fill cupcake liners halfway with batter, add a teaspoon of red bean paste if using, then cover with more batter.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “3 g”, “fatContent”: “5 g”, “carbohydrateContent”: “25 g”}}