Best 7 Butter Mochi Cupcakes Recipes
**Butter Mochi Cupcakes: A Tropical Treat with a Twist**
Indulge your sweet tooth with the delightful flavors of Hawaii in our butter mochi cupcake recipe. These delectable treats combine the richness of butter mochi, a traditional Hawaiian dessert, with the convenience and individual serving of cupcakes. Each bite offers a harmonious blend of chewy mochi texture, moist butter cake, and a luscious haupia frosting, creating a symphony of flavors and textures that will transport you to the islands.
**The Perfect Balance of Flavors and Textures**
Our butter mochi cupcakes are crafted with a moist and fluffy butter cake batter that is infused with coconut milk, lending a subtle sweetness and tropical aroma. The batter is then topped with a layer of chewy mochi dough, made from glutinous rice flour, which provides a delightful contrast in texture. Upon baking, the mochi layer transforms into a soft and gooey center that oozes with flavor.
**A Trio of Recipes for Every Occasion**
This recipe provides three variations to cater to different preferences and occasions. The classic butter mochi cupcakes are a timeless treat, perfect for everyday indulgence or potlucks. For a more decadent experience, try the haupia-filled cupcakes, where a creamy haupia filling is nestled within the mochi layer, adding an extra layer of richness and coconutty goodness. And for those who love a burst of tropical fruitiness, the lilikoi cupcakes incorporate a tangy lilikoi (passion fruit) curd into the batter, creating a vibrant and refreshing treat.
**Easy to Make and Loved by All**
Our butter mochi cupcakes are surprisingly easy to make, requiring simple ingredients and straightforward steps. Whether you're a seasoned baker or a novice in the kitchen, you'll find this recipe approachable and enjoyable. The cupcakes are not only a delight to the taste buds but also visually appealing, making them perfect for special occasions, parties, or as a thoughtful gift.
**A Taste of Hawaii in Every Bite**
With their delightful fusion of flavors and textures, our butter mochi cupcakes offer a unique and authentic taste of Hawaii. From the moist butter cake to the chewy mochi center and the luscious haupia frosting, each bite is a celebration of Hawaiian culinary traditions. Whether you're a local or a visitor to the islands, these cupcakes will leave you craving more.
HAWAIIAN BUTTER MOCHI RECIPE
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream - baked to perfection!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
- In a large bowl mix together the sweet rice flour, sugar and baking powder.
- Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
- Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
- Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
BUTTER MOCHI CUPCAKES
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
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
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.
BUTTER MOCHI
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
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
BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING
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!
BROWN-BUTTER MOCHI
With a recipe that calls for exactly a can each of coconut and evaporated milks, butter mochi seems like the prime hapa example of classic postwar dump-and-stir baking. Packed with brown butter and brown sugar, this version is rife with the nutty, butterscotch notes of caramelization. The way the thick, dark crust contrasts with the chewy, faintly tropical center will bring the French canelé to mind, but these little cakes are a lot easier to make!
Provided by Samin Nosrat
Categories dessert
Time 1h30m
Yield 24 cakes
Number Of Ingredients 9
Steps:
- Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.
- Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.
- Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.
- In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.
- Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.
- Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don't worry if the cakes feel soft or underbaked when you pick them up - it's just the nature of mochi.
- Store leftover mochi in an airtight container at room temperature for up to 4 days.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 13 grams, Sodium 355 milligrams, Sugar 40 grams, TransFat 0 grams
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tips:
- Use room temperature butter and eggs to ensure the ingredients emulsify properly, resulting in a smooth and consistent batter.
- Do not overmix the batter, as this can lead to tough cupcakes. Mix until the ingredients are just combined and smooth.
- Line the cupcake pan with cupcake liners to prevent the cupcakes from sticking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Do not overbake, as this can dry out the cupcakes.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting set properly.
- For a richer flavor, use dark chocolate chips or chunks in the batter.
- To add a tropical twist, use coconut extract in the batter and top the cupcakes with toasted coconut flakes.
- For a fun and festive presentation, decorate the cupcakes with sprinkles, edible glitter, or mini chocolate chips.
Conclusion:
Butter mochi cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, rich butter flavor, and the delightful mochi surprise in the center, these cupcakes are sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is a must-try. So preheat your oven, gather your ingredients, and let's get baking!
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