These mochi cupcakes are crusty on the outside, chewy on the inside, and have a wonderful hint of matcha. This recipe is a great alternative to the cupcakes we’re used to because they’re not overly sweet.
Don’t be afraid to brown edges on these babies—the crusty texture gives a nice contrast to the sticky innards. See the photo above? It could’ve stayed in the oven a bit longer, so be not afraid! The cake will stay moist. You could also drop a dollop of anko in the center or play around with other mix-ins. They’re only good for 2 days tops, so be sure you have hungry mouths to feed!
Matcha Mochi Cupcakes
Adapted From Otoki
Makes 24 cupcakes
1 (1 lb.) box mochiko
1 1/4 cup sugar
1 tsp. baking powder
1 1/2 tsp. matcha
3 eggs
1 1/2 cup milk
3/4 cup oil
Preheat oven to 375 degrees.
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. Spoon batter in a muffin pan lined with baking cups and bake for 30 to 40 minutes.
19 Comments
Using matcha does wonders to the color of those cupcakes!
A little goes a long way!
Oh…I love these. And I can make them at home now? Thanks. I think. :) I’ll probably eat 100 of them!
Hey there food librarian, happy birthday! Yes! These are similar to your recipe, which I loved…
Those look good! I really like baking with matcha.
Azusa, what kind of oil do you recommend using?
Candi, we used canola since it’s a flavorless oil. I imagine vegetable oil would work fine, too. We did a second batch with a dollop of adzuki beans in the middle and that was really good. Let me know how yours turns out!
what is mochiko?
Vivien, mochiko is rice flour, usually found in Asian markets.
Hello! I just stumbled across your site (thanks to Tastespotting) and was immediately drawn to this post. I just moved to Japan a couple of months ago, and I’ve been wanting to make a Japanese variation on lemon bars with all the amazing winter citrus available here. This seems like just the ticket! I love the idea of using mochi in the filling, too – ingenious!
Anyway, just wanted to let you know I’ve enjoyed your blog greatly so far. If you have a chance, please do check out mine as well! Here’s the link: http://shichimi.wordpress.com
Cheers,
Emma
Oops, that comment was supposed to be attached to the lemon bar post. Oh well. The cupcakes look great, too!
these look GREAT! and what perfect timing i just bought my first bag of green tea powder yesterday :O) thanks for sharing!
Just wondering – do these freeze well?
Jiny, I’ve never tried freezing these but I imagine they would do fine since rice and the other ingredients freeze well. Let me know if you try it out!
Those cupcakes look delicious!! I love mochi! So I am sure I would love these cupcakes as well :)
making mochi is pretty easy too
http://www.japansugoi.com/wordpress/japanese-mochi-is-yummy/
Hello! I was wondering, is it 375 degrees Fahrenheit or Celsius? Thank-you!
Anna, it’s Fahrenheit!
Hm.. sounds like an idea to try in my waffle maker. “Moffles” were popular a years ago, hopefully these turn out as a more flavorful alternative!