12 Delicious Butter Mochi Cupcakes Recipes

Fancy a twist on traditional cupcakes that’ll transport your taste buds to a tropical paradise? Our roundup of 12 Delicious Butter Mochi Cupcakes Recipes is here to delight! Perfect for home cooks looking to explore the chewy, buttery goodness of mochi in a familiar cupcake form. Whether you’re a mochi novice or a seasoned pro, these recipes promise to inspire your next baking adventure. Let’s dive in!

Classic Butter Mochi Cupcakes

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where the ingredients for Classic Butter Mochi Cupcakes await. There’s something deeply comforting about the process, a quiet ritual that promises sweet, chewy delights by the end.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the mochiko, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and free of lumps. Tip: For an extra smooth batter, let it rest for 10 minutes before baking.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 25-30 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: These cupcakes are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.

Warm from the oven, these cupcakes offer a delightful contrast between their crispy edges and soft, chewy centers. The buttery vanilla flavor shines through, making them perfect for a quiet afternoon treat or a festive gathering. Try serving them with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness.

Coconut Butter Mochi Cupcakes

How the soft glow of the morning light reminds me of the gentle sweetness of Coconut Butter Mochi Cupcakes, a treat that marries the chewy texture of mochi with the rich, creamy flavor of coconut butter. It’s a recipe that feels like a warm hug, perfect for those quiet moments of reflection or sharing with loved ones.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup coconut milk
  • 1 large egg
  • 1 tsp vanilla extract
• For topping:
  • 2 tbsp shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the mochiko and granulated sugar until well combined.
3. Add the melted butter, coconut milk, egg, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Sprinkle the top of each cupcake with shredded coconut for a crunchy texture contrast.
6. Bake in the preheated oven for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist and chewy, these cupcakes offer a delightful play of textures with the crispy coconut topping. Serve them slightly warm to enhance the buttery coconut flavor, or pair with a dollop of whipped cream for an extra indulgent treat.

Matcha Butter Mochi Cupcakes

Yesterday, I found myself lost in the quiet of the morning, the perfect time to ponder the delicate balance of flavors and textures in a dessert that feels both familiar and novel. Matcha Butter Mochi Cupcakes, with their tender crumb and chewy center, are a testament to the beauty of blending traditions.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp matcha powder
  • 1 cup coconut milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the mochiko, sugar, baking powder, salt, and matcha powder until well combined.
3. In another bowl, mix the coconut milk, melted butter, egg, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cupcakes light.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
6. Bake for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed the day they’re made, these cupcakes offer a unique texture that’s both soft and slightly chewy, with the earthy tones of matcha shining through. For an extra touch, dust with matcha powder or serve with a dollop of whipped cream.

Chocolate Butter Mochi Cupcakes

Mornings like these, with the soft hum of the world just waking, call for something sweet, something that feels like a gentle embrace. Chocolate Butter Mochi Cupcakes, with their tender crumb and rich, comforting flavor, are just that—a little indulgence to start the day right.

Ingredients

• For the cupcakes:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the mochiko, sugar, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the coconut milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender cupcakes.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly springy to the touch.
7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Only now, as you take your first bite, do you truly appreciate the magic of these cupcakes—the way the mochi gives them a chewy texture, contrasting beautifully with the soft, chocolatey interior. Serve them with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of decadence.

Pandan Butter Mochi Cupcakes

Yesterday, as the golden light of dawn crept through my kitchen window, I found myself lost in the comforting ritual of baking, a moment that led me to create something truly special. These Pandan Butter Mochi Cupcakes, with their vibrant green hue and irresistibly chewy texture, are a testament to the beauty of blending traditions.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup coconut milk
  • 1/2 tsp pandan extract
  • 2 large eggs
  • 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together the mochiko, sugar, and baking powder until well combined.
3. Add the melted butter, coconut milk, pandan extract, and eggs to the dry ingredients. Whisk until the batter is smooth and free of lumps. Tip: For an even smoother batter, let it rest for 10 minutes before baking.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Bake for 25-30 minutes, or until the cupcakes are set and the edges are lightly golden. Tip: Insert a toothpick into the center of a cupcake; if it comes out clean, they’re done.
6. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: These cupcakes are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.

Soft and springy to the touch, these cupcakes offer a delightful chewiness that’s perfectly balanced by the subtle sweetness and aromatic pandan flavor. Serve them with a dollop of whipped cream or a sprinkle of toasted coconut for an extra layer of texture and taste.

Ube Butter Mochi Cupcakes

Softly glowing under the morning light, these Ube Butter Mochi Cupcakes whisper tales of comfort and nostalgia, blending the earthy sweetness of ube with the chewy tenderness of mochi in a delicate dance of flavors.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup coconut milk
  • 1/2 cup ube halaya (purple yam jam)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 large eggs
• For the topping:
  • 1/4 cup shredded coconut
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the mochiko, sugar, and baking powder until well combined.
3. Add the melted butter, coconut milk, ube halaya, vanilla extract, and eggs to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: For an extra smooth batter, strain the ube halaya before adding it to the mix.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Sprinkle the tops with shredded coconut and a light dusting of sugar for a crispy, sweet crust. Tip: Toast the shredded coconut beforehand for a deeper flavor.
6. Bake for 25-30 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
7. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kindly savor the contrast between the crispy coconut topping and the soft, chewy interior, where the ube’s subtle sweetness lingers. These cupcakes shine brightest when shared, perhaps alongside a cup of tea, as the afternoon light fades.

Strawberry Butter Mochi Cupcakes

Beneath the soft glow of the morning light, there’s something deeply comforting about the thought of Strawberry Butter Mochi Cupcakes. Their tender crumb and the subtle sweetness of strawberries promise a moment of quiet joy in the hustle of everyday life.

Ingredients

• For the mochi base:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
• For the strawberry swirl:
  • 1/2 cup strawberry jam
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together the mochiko and granulated sugar until well combined.
3. Add the whole milk, melted butter, egg, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps.
4. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
5. In a small saucepan, warm the strawberry jam and water over low heat, stirring until the mixture is smooth and slightly thinned.
6. Using a teaspoon, dollop the strawberry mixture onto each cupcake batter. Swirl gently with a toothpick for a marbled effect.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Moist and chewy with pockets of sweet strawberry, these cupcakes are a delightful twist on traditional mochi. Serve them slightly warm to highlight their buttery richness, or pair with a dollop of whipped cream for an extra indulgent treat.

Blueberry Butter Mochi Cupcakes

Remembering the first time I stumbled upon the recipe for Blueberry Butter Mochi Cupcakes, it felt like uncovering a hidden gem in the vast world of desserts. The combination of juicy blueberries and the chewy, buttery mochi texture promised a delightful treat that was both familiar and excitingly new.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup coconut milk
  • 1 large egg
  • 1 tsp vanilla extract
• For the blueberry swirl:
  • 1/2 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the mochiko and 1/2 cup sugar until well combined.
3. Add the melted butter, coconut milk, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
4. In a small saucepan over medium heat, combine the blueberries, 2 tbsp sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool for a few minutes.
5. Fill each cupcake liner halfway with the mochi batter. Then, add a teaspoon of the blueberry mixture on top. Use a toothpick to gently swirl the blueberry into the batter.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Each bite of these cupcakes offers a tender chewiness from the mochi, punctuated by the bright, tangy bursts of blueberry. Serve them slightly warm with a dollop of whipped cream for an extra indulgent treat.

Lemon Butter Mochi Cupcakes

Now, as the morning light filters through the kitchen, there’s something about the simplicity of Lemon Butter Mochi Cupcakes that feels like a quiet celebration. Their delicate balance of tangy and sweet, wrapped in a soft, chewy texture, makes them a comforting treat to savor slowly.

Ingredients

• For the mochi base:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1 cup coconut milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
• For the lemon butter glaze:
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together the mochiko, granulated sugar, and baking powder until well combined.
3. Add the coconut milk, egg, melted butter, and vanilla extract to the dry ingredients. Stir until the batter is smooth and free of lumps.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 25 minutes, or until the cupcakes are set and the edges are lightly golden. A toothpick inserted into the center should come out clean.
6. While the cupcakes cool, prepare the lemon butter glaze by beating the softened butter, powdered sugar, lemon juice, and zest together until smooth and creamy.
7. Once the cupcakes are completely cool, drizzle or spread the glaze over the top of each one.
8. Allow the glaze to set for about 10 minutes before serving.

As you bite into these cupcakes, the mochi’s chewiness contrasts beautifully with the creamy, citrusy glaze. For an extra touch, serve them with a sprinkle of toasted coconut or a side of fresh berries to complement the lemon’s brightness.

Pumpkin Spice Butter Mochi Cupcakes

Mornings like these, when the air carries a hint of autumn’s approach, call for something warm, something spiced, something that feels like a hug in dessert form. Pumpkin Spice Butter Mochi Cupcakes are just that—a tender, chewy delight that marries the comforting flavors of pumpkin spice with the unique texture of mochi.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin puree
  • 1 cup coconut milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a large bowl, whisk together the mochiko, sugar, baking powder, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the pumpkin puree, coconut milk, egg, melted butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These cupcakes boast a delightful chewiness from the mochiko, with the warm, spiced notes of pumpkin shining through. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat.

Red Velvet Butter Mochi Cupcakes

Lingering in the quiet of the morning, the thought of baking something uniquely comforting and visually striking comes to mind. Red Velvet Butter Mochi Cupcakes, with their vibrant hue and tender, chewy texture, seem like the perfect blend of tradition and novelty.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
• For the cream cheese frosting:
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the mochiko, granulated sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, egg, red food coloring, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cupcakes tender.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should spring back when lightly touched.
7. While the cupcakes cool, prepare the cream cheese frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy.
8. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Red Velvet Butter Mochi Cupcakes offer a delightful contrast between the slightly tangy cream cheese frosting and the sweet, chewy mochi base. For an extra touch of elegance, garnish with a sprinkle of crushed red velvet crumbs or a few edible gold flakes before serving.

Black Sesame Butter Mochi Cupcakes

Just as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking something uniquely delightful. Today, let’s embrace the subtle, nutty allure of black sesame in a dessert that marries the chewiness of mochi with the tender crumb of a cupcake.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut milk
  • 1/4 cup black sesame paste
  • 1 large egg
  • 2 tbsp melted butter
• For the topping:
  • 1 tbsp black sesame seeds
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 8 liners.
2. In a large bowl, whisk together the mochiko, granulated sugar, baking powder, and salt until well combined.
3. Add the coconut milk, black sesame paste, egg, and melted butter to the dry ingredients. Stir until the batter is smooth and free of lumps.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
5. Sprinkle the tops with black sesame seeds for a crunchy texture.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving for a sweet finish.

After baking, these cupcakes reveal a delightful contrast between the soft, chewy interior and the slightly crisp top adorned with sesame seeds. The black sesame paste lends a rich, earthy flavor that pairs beautifully with the sweetness of the coconut milk. Serve them alongside a cup of green tea for an afternoon treat that feels both indulgent and wholesome.

Conclusion

These 12 Delicious Butter Mochi Cupcakes Recipes offer a sweet journey into the world of easy, flavorful baking. Tantalizing options await, from classic to innovative twists, perfect for any occasion. We invite you to whip up these treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!