Best 4 Butter Mochi Cupcakes Recipes

In the realm of culinary delights, there exists a delectable pastry that captivates taste buds and sparks sheer joy: the butter mochi cupcake. Originating from the vibrant culture of Hawaii, these cupcakes have garnered a fervent following due to their distinctive flavor profile, characterized by a tantalizing fusion of sweet butter, chewy mochi, and a hint of coconut. Whether you are a seasoned baker seeking to expand your repertoire or a culinary enthusiast eager to explore new flavors, this guide will lead you on a delightful journey, unveiling the secrets to creating the perfect butter mochi cupcakes that will leave your taste buds dancing with glee.

Let's cook with our recipes!

BUTTER MOCHI CUPCAKES

Butter Mochi Cupcakes image

For those who like the edges of butter mochi, this recipe is for you.

Provided by Rachelle Zhang

Categories Desserts Cakes

Time 1h5m

Yield 12

Number Of Ingredients 8

Ingredients

½ (16 ounce) box mochiko (sweet rice flour)
1 cup powdered sugar
¾ teaspoon baking powder
½ stick unsalted butter, melted
½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
2 large eggs
½ teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g

BUTTER MOCHI CAKE FROM HAWAII

Butter Mochi Cake From Hawaii image

Butter mochi is a sweet and slightly chewy treat popular in Hawaii made from rice flour and coconut cream, making it naturally gluten free.

Provided by Leah Maroney

Categories Dessert Cake

Time 1h5m

Number Of Ingredients 10

Ingredients

2 cups granulated sugar
4 eggs
1 (12-ounce) can evaporated milk
1 (13.5-ounce) can unsweetened coconut cream
1 teaspoon vanilla extract
1/2 cup unsalted butter (melted)
1 (16-ounce) box mochiko rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened shredded coconut (plus more for garnish)

Steps:

Enjoy.

Nutrition Facts : Calories 537 kcal, Carbohydrate 80 g, Cholesterol 91 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, Sodium 242 mg, Sugar 54 g, Fat 22 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g

BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING

Baked Butter Mochi Cups Topped with Haupia Pudding image

Provided by Food Network

Categories dessert

Time 1h35m

Yield 24 servings

Number Of Ingredients 11

Ingredients

3 cups sugar
2 1/3 cups sweet rice flour, such as Mochiko brand
3 teaspoons baking powder
2 cups milk, at room temperature
5 eggs
1 stick (1/4 pound) butter, at room temperature
One 12-ounce can coconut milk
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
One 12-ounce can coconut milk

Steps:

For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!

BUTTER MOCHI

Butter Mochi image

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Provided by Lea Kanaya Wong

Categories World Cuisine Recipes Asian Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

Ingredients

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

Tips:

Make sure the butter is at room temperature before creaming it with the sugar. This will help to ensure a light and fluffy batter.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Be creative with your frosting. You can use any type of frosting you like, or you can even make your own.

Conclusion:

Butter mochi cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and chewy texture and sweet and slightly tangy flavor, these cupcakes are sure to be a hit. So next time you're looking for a sweet treat, be sure to give butter mochi cupcakes a try.