Butter Mochi Cupcakes


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

close up view of a Butter Mochi Cupcake on a white background
Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 5 mins


  • 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


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.

  2. 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.

  3. Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.

  4. Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Nutrition Facts (per serving)

208 Calories
10g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 208
% Daily Value *
Total Fat 10g 12%
Saturated Fat 7g 33%
Cholesterol 46mg 15%
Sodium 62mg 3%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 4g
Vitamin C 1mg 3%
Calcium 70mg 5%
Iron 1mg 6%
Potassium 103mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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