Scrumptious Mochi Cupcakes with Cream Cheese Icing

Are you tired of the same old cupcakes? Are you on a gluten-free diet and finding it difficult to satisfy your sweet cravings? Look no further than these delightful mochi cupcakes with cream cheese icing. Not only are they naturally gluten-free, but they are also light, fluffy, and bursting with flavor.

Mochi is a traditional Japanese rice cake that has become increasingly popular worldwide. In this recipe, we marry the sweet and chewy texture of mochi with the rich creaminess of cream cheese frosting, creating a harmonious balance of flavors and textures.

You may be intimidated by the thought of making your own mochi, but fear not. This recipe uses a simple technique that results in perfectly tender mochi every time. Plus, the cream cheese icing is quick and easy to make, ensuring that your cupcakes will be ready to enjoy in no time.

Not only will these cupcakes satisfy your sweet tooth and dietary needs, but they are also versatile enough to serve in any setting, from an afternoon snack to a fancy dinner party dessert. So what are you waiting for? Let’s get baking!

Why You’ll Love This Recipe

Mochi Cupcakes With Cream Cheese Icing, Gluten Free
Mochi Cupcakes With Cream Cheese Icing, Gluten Free

Looking for a gluten-free treat that is both irresistible and delicious? Mochi cupcakes with cream cheese icing are the perfect solution for you! This unique dessert seamlessly blends the sweet, smooth texture of cupcakes with the chewy, sticky consistency of mochi cake. The result is an unforgettable culinary experience that is sure to please even the pickiest eaters.

One of the best things about this recipe is its versatility. Whether you’re in the mood for a classic yellow cake, delectable pumpkin spice, or crave-worthy carrot cake, mochi cupcakes can be customized to fit any taste palate. Additionally, this recipe uses rice flour instead of traditional wheat flour, making it naturally gluten-free without sacrificing flavor or texture.

Mochi cupcakes are not only delicious but also easy to make. With simple ingredients like sugar, eggs, unsalted butter, and baking powder/ soda, whipping up a batch of these tasty treats is a breeze – even for beginner bakers! Plus, this recipe comes with detailed instructions that are easy to follow and will guarantee your success.

The cream cheese frosting is another reason why you’ll love these cupcakes. It adds depth and richness to the already perfect cake; its tangy cream cheese combined with powdered sugar and butter brings just enough flavor to balance the entire dessert. When finished with lemon juice, it takes on an extra layer of zesty goodness that adds a refreshing twist to each bite.

Finally, mochi cupcakes can be paired with any drink of your choice – from wine to tea or coffee – and served during any occasion: birthday parties, baby showers or simply as an after-dinner dessert. These cupcakes are simply versatile and irresistible!

In conclusion, if you’re looking for a dessert that is both unique and delicious while still catering to specific dietary needs such as gluten-free restrictions, then look no further than mochi cupcakes with cream cheese icing.

Ingredient List

 Gooey, chewy mochi cupcakes with a creamy twist!
Gooey, chewy mochi cupcakes with a creamy twist!

Here is everything you’ll need to make these delightful gluten-free Mochi Cupcakes with Cream Cheese Icing:
– 1 ½ cups of glutinous (sweet) rice flour
– 1 cup of sugar
– 2 teaspoons of baking powder
– ⅛ teaspoon of salt
– 2 large eggs
– 1 cup of whole milk
– ¼ cup of unsalted butter, melted and cooled
– 1 teaspoon of vanilla extract
– Cream Cheese Frosting:
– 8 oz. room temperature cream cheese
– ½ cup unsalted butter, softened
– 3 cups powdered sugar, sifted
– 1 teaspoon lemon juice

You can easily find these ingredients in most grocery stores or online. Make sure to check that the rice flour you purchase is gluten-free.

The Recipe How-To

 Gluten-free never tasted so good with these mochi cupcakes.
Gluten-free never tasted so good with these mochi cupcakes.

Let’s dive into the recipe instructions. This is a gluten-free, mochi-inspired take on cupcakes with a delicious cream cheese icing. These cupcakes are fluffy and tender with a subtle sweetness that will satisfy your sweet tooth without being too overpowering.

Step 1: Preheat Oven and Line Muffin Tin

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.

Step 2: Combine Dry Ingredients

In a bowl, whisk together rice flour, sugar, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another bowl, beat the unsalted butter until creamy. Then add in the eggs, one at a time, mixing well after each addition. Finally, mix in the lemon juice.

Step 4: Mix Dry and Wet Ingredients Together

Add half of the dry ingredients to this wet mixture, then fold it in before adding remaining dry ingredients again.

Step 5: Add Milk

Pour in the milk gradually into mixture until the batter is smooth.

Step 6: Fill Cupcake Liners

Spoon the batter into your prepared muffin tin lined with cupcake liners, filling each about three-quarters full.

Step 7: Bake

Bake this for approximately 18-20 minutes or until it passes the clean toothpick test. Keep an eye on these cakes so as not to overcook them.

Step 8: Let Cool

Take out of oven and set aside for at least 10 minutes before transferring them from muffin tin to wire rack to cool completely.

For The Cream Cheese Frosting:

To make the cream cheese frosting, beat together the softened cream cheese and unsalted butter until smooth. Gradually mix in powdered sugar, then blend in vanilla extract and lemon juice until smooth and well-combined.

Now that you’ve made some tasty mochi cupcakes with cream cheese frosting, it’s time to serve them up!

Substitutions and Variations

 Simple ingredients with a whole lot of flavor.
Simple ingredients with a whole lot of flavor.

If you’re looking to add some variety or personalization to these mochi cupcakes, there are several substitutions and variations options available. Here are a few ideas:

– Instead of cream cheese frosting, try buttercream frosting. It’s a classic choice that pairs well with most cake flavors, and you can customize it with different extracts, fruits, or even food coloring. For example, if you want a lemon-flavored frosting, try mixing some lemon juice and zest with powdered sugar and unsalted butter.

– You can also experiment with different cake flavors besides mochi. The basic recipe for the cupcake batter is very versatile and can be adapted to various tastes: for example, you could make pumpkin cupcakes by adding pumpkin puree, pumpkin spice, and some whipped cream to the mixture; or you can make red velvet cupcakes by using cocoa powder and food coloring.

– If you’re following a gluten-free diet but don’t have rice flour on hand, don’t worry: you can use other types of flour as well. Almond flour is a popular option for gluten-free baking because it adds some nuttiness and richness to baked goods. You could also try using oat flour or coconut flour for a slightly different texture.

– To make these mochi cupcakes more festive or exotic, add some unique toppings or fillings. For example, you could sprinkle some chocolate chips on top of the frosting or mix them into the batter; or you could add some roasted banana slices between the layers of the cupcake. Another idea is to add some grated zucchini to the batter along with the dry ingredients for a slightly healthier twist.

Remember that making substitutions or variations in a recipe requires some trial-and-error and creativity – but that’s what makes baking fun! Start with small changes and see how they affect the final product. Don’t be afraid to combine different ingredients together and come up with your own original recipes. Who knows, maybe you’ll create the next hit cupcake flavor!

Serving and Pairing

 Cream cheese lovers, this recipe is just for you!
Cream cheese lovers, this recipe is just for you!

Once the mochi cupcakes with cream cheese frosting are baked and cooled, it’s time to take them to the next level. These cupcakes can be served as a snack or dessert whenever you’re in the mood for something indulgent.

If you’re feeling adventurous, try pairing these cupcakes with ice cream, whipped cream, or fresh fruit. The tangy cream cheese frosting complements the sweetness of the mochi sponge perfectly, making this dessert an irresistible treat.

For those who love a touch of decadence, pair these cupcakes with a cup of coffee or tea for an indulgent afternoon pick-me-up. The flavors of the mochi and cream cheese icing will perfectly balance out the bitterness of the coffee or tea, creating a harmonious combination.

Alternatively, if you want to serve them as a part of a spread, these little treats go well with other classic desserts like carrot cake or red velvet cake. The colorful display is sure to wow your guests and create an impressive spread of desserts that everyone will enjoy.

Whether it’s a casual get-together or a special occasion, these mochi cupcakes are versatile enough that they can be served as an elegant dessert option or something more casual. So feel free to experiment with different accompaniments to truly make this your own.

Make-Ahead, Storing and Reheating

 Impress your guests with unique, bite-sized mochi cupcakes.
Impress your guests with unique, bite-sized mochi cupcakes.

Once you have baked your mochi cupcakes and frosted them with the cream cheese icing, you can store them in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, store them in the refrigerator for up to a week.

If you’re making the cupcakes ahead of time, it’s best to make them unfrosted and wrap them tightly in plastic wrap or store them in an airtight container at room temperature for up to two days, or in the freezer for up to three months. When you’re ready to serve, remove the cupcakes from the refrigerator and bring them to room temperature before serving.

To reheat your mochi cupcakes, simply place them on a baking sheet and put them in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through. Alternatively, you can microwave them on high for 15-20 seconds.

If you want to freeze your frosted cupcakes, make sure they are tightly wrapped in plastic wrap or stored in an airtight container. To thaw, simply place them in the refrigerator overnight and bring them to room temperature before serving.

When reheating, be careful not to overheat your cupcakes as this could cause the frosting to melt or change its consistency. Once reheated or thawed, consider adding a dollop of whipped cream or buttercream frosting to add some texture and flavor.

Tips for Perfect Results

 This recipe is so easy, you could make it with your eyes closed!
This recipe is so easy, you could make it with your eyes closed!

To ensure your mochi cupcakes with cream cheese icing come out perfectly, here are some tips to keep in mind:

Firstly, make sure all of your ingredients are at room temperature before beginning. This ensures that everything will mix together properly without any clumps or separation.

When measuring out your dry ingredients, sift them together to ensure there are no lumps and the batter is smooth.

Next, lightly oil the cupcake liners before filling them with the batter. This ensures that the cupcakes will release from the liners easily and won’t stick.

When adding in the wet ingredients, such as the eggs and butter, make sure you mix everything together very thoroughly so that there are no pockets of unmixed ingredients within the batter.

While baking, avoid opening the oven door too often as this can cause uneven baking and may cause your cupcakes to fall. It’s best to check on them through the glass window instead.

Once done baking, allow the cupcakes to cool completely before applying any frosting or decorations. This prevents them from melting or falling apart under the weight of extra toppings.

For an extra touch of flavor, try adding a small amount of lemon juice or a pinch of pumpkin spice to your cream cheese frosting recipe. This will add complexity to your icing and a delicious punch of flavor for your guests to enjoy.

Finally, have fun with it! Play around with different variations and decorations until you find a style that suits you best. The most important part is enjoying the delicious outcome of this gluten-free treat.

Bottom Line

In conclusion, these Mochi Cupcakes with Cream Cheese Icing are a gluten-free treat that will surely satisfy your sweet tooth. They’re easy to make and versatile, with options for substitutions and variations. The mochi sponge adds a unique texture that sets them apart from other cupcakes.

But what really sets this recipe apart is the cream cheese frosting. It’s silky-smooth and tangy, a perfect complement to the sweetness of the cupcakes. Whether you’re making them for a special occasion or just a weekend treat, these cupcakes are sure to impress.

So what are you waiting for? Gather up the ingredients and start baking! You won’t regret it. And don’t forget to experiment with flavors and toppings – the possibilities are endless. Happy baking!

Mochi Cupcakes With Cream Cheese Icing, Gluten Free

Mochi Cupcakes With Cream Cheese Icing, Gluten Free Recipe

These light and fluffy cupcakes are so yummy! Sweet rice flour may be difficult to find in mainland grocery stores- try an international market. My favorite brand is "MOCHICKO" and it comes in a box. If you are lucky enough to have passion fruit (lilikoi), use that juice instead of the lemon juice for flavor. I always brag that I am famous for these cupcakes- you should, too 🙂
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Course: Dessert
Cuisine: Gluten-free
Keyword: < 60 Mins, Birthday, Dessert, For Large Groups, Free Of..., From Scratch, Hawaiian, Weeknight
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 16 Cupcakes
Calories: 406.7kcal


The cupcakes

  • 2 1/3 cups sweet rice flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 4 -6 tablespoons lemon juice or 4 -6 tablespoons lilikoi juice
  • 1 cup sour milk (1 tablespoon lemon juice plus enough milk to bring to 1 cup)

The cream cheese icing

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 4 tablespoons lemon juice or 4 tablespoons lilikoi juice


  • Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
  • Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle.
  • In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
  • To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend.
  • Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect.
  • Make the cream cheese icing. Blend well the cream cheese and butter.
  • Blend in the powdered sugar, a little at a time.
  • Blend in the lemon juice, a tablespoon at a time, tasting as you go.
  • Keep the icing chilled in the refrigerator until ready for use.
  • Spread on top of cupcakes after they've cooled off.

Your Own Notes


Serving: 118g | Calories: 406.7kcal | Carbohydrates: 44.2g | Protein: 4.5g | Fat: 24.1g | Saturated Fat: 14.4g | Cholesterol: 109.4mg | Sodium: 182.4mg | Fiber: 0.6g | Sugar: 25g

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