Best Strawberry Mochi Cupcakes Recipes

STRAWBERRY MOCHI CUPCAKES

Strawberry Mochi Cupcakes image

These sweet treats are part chewy mochi and cake with fresh strawberries.

Provided by Kirbie

Categories Dessert

Time 35m

Number Of Ingredients 7

Ingredients

1 (1-lb) box mochiko
1 1/4 cup sugar
1 tsp baking powder
1 cup diced strawberries
3 eggs
1 1/2 cup milk
3/4 cup oil

Steps:

Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).

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

STRAWBERRY MOCHI CUPCAKES

STRAWBERRY MOCHI CUPCAKES image

These strawberry mochiko cupcakes are just simply scrumptious. Having made this cupcake recipe several times, it has been tweaked here and there, and has become one of many family favorites.

Provided by Jo Anne Sugimoto

Categories Fruit Desserts

Number Of Ingredients 13

Ingredients

1/2 c butter, softened
1 c light brown sugar, lightly
packed
2 large eggs, slightly beaten
1 c mochiko (japanese rice flour)
3/4 c flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 c sour cream
2 tsp vanilla extract
1 16 oz. frozen strawberries, thawed to room temperature
USE YOUR CHOICE OF YOUR FAVORITE FROSTING OR ICING.

Steps:

1. Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
2. In a large mixing bowl, cream together butter and light brown sugar. Add eggs one at a time and beat after adding each egg, beat until light and fluffy. Set aside.
3. In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
4. Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
5. Fold in sour cream, then add the vanilla extract.
6. Be sure that the strawberries are thawed out to room temperature. You do not have to do anything to it because it is already sweetened with sugar. Mix the strawberries into the batter.
7. Pour the strawberry batter into the cupcake tin to 3/4 full.
8. Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
9. Remove the cupcakes to a wire rack to cool completely before frosting.
10. Frost or pipe with your favorite topping.