For a richer flavor, consider using brown butter instead of melted butter. A sprinkle of toasted sesame seeds or a dusting of powdered sugar adds a lovely finishing touch. These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For a tropical twist, add a tablespoon of shredded coconut to the batter. Ensure all ingredients are at room temperature for optimal mixing and even baking.
Butter Mochi Cupcakes
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS9
These Butter Mochi Cupcakes are a delightful treat for those who adore the chewy edges of traditional butter mochi. Baked to golden perfection, these cupcakes offer a unique textural experience with a subtly sweet and rich flavor profile. Perfect for an afternoon tea or a special homemade gift!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol46 mg
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Fiber0 g
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Protein4 g
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Saturated Fat7 g
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Sodium62 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Generously grease a 12-cup cupcake pan to ensure easy removal. (5 minutes)
02
StepIn a large mixing bowl, whisk together the mochiko (sweet rice flour), powdered sugar, and baking powder until thoroughly combined, ensuring no lumps remain. (3 minutes)
03
StepAdd the melted butter, coconut milk, evaporated milk, eggs, and vanilla extract to the dry ingredients. Whisk vigorously until the batter is completely smooth and homogenous. (5 minutes)
04
StepCarefully pour the batter into the prepared cupcake pan, filling each cup about three-quarters full to allow for slight expansion during baking. (2 minutes)
05
StepBake in the preheated oven until the edges of the cupcakes are lightly golden brown and the centers are set. (Approximately 35 minutes)
06
StepTurn off the oven and let the cupcakes remain inside to bake using the residual heat until they achieve a deeper, richer golden brown color. (Approximately 20 minutes)
07
StepRemove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures a clean release. (10 minutes cooling)
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Geraldine Collier
Jul 2, 2025My batter was a little lumpy, but they still turned out great! Next time, I'll make sure to sift the mochiko.
Reggie Harber
Jun 25, 2025These were so easy to make and tasted amazing! My kids loved them!
Doug Huels
Jun 15, 2025The edges were perfectly chewy, just like I wanted. Thanks for the great recipe!
Kirstin Williamson
Jun 14, 2025I added a little bit of almond extract, and it was fantastic!