Matcha Mochi Cupcakes

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.

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  1. Posted December 2, 2009 at 3:46 pm | Permalink

    Using matcha does wonders to the color of those cupcakes!

  2. Posted December 3, 2009 at 6:03 pm | Permalink

    A little goes a long way!

  3. Posted December 7, 2009 at 10:06 pm | Permalink

    Oh…I love these. And I can make them at home now? Thanks. I think. :) I’ll probably eat 100 of them!

  4. Posted December 7, 2009 at 11:12 pm | Permalink

    Hey there food librarian, happy birthday! Yes! These are similar to your recipe, which I loved…

  5. Posted December 11, 2009 at 8:27 pm | Permalink

    Those look good! I really like baking with matcha.

  6. Posted December 31, 2009 at 6:53 pm | Permalink

    Azusa, what kind of oil do you recommend using?

  7. Posted January 5, 2010 at 1:22 pm | Permalink

    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!

  8. Vivien
    Posted January 6, 2010 at 6:08 am | Permalink

    what is mochiko?

  9. Posted January 8, 2010 at 10:49 pm | Permalink

    Vivien, mochiko is rice flour, usually found in Asian markets.

  10. Posted February 26, 2010 at 2:58 am | Permalink

    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:


  11. Posted February 26, 2010 at 2:59 am | Permalink

    Oops, that comment was supposed to be attached to the lemon bar post. Oh well. The cupcakes look great, too!

  12. Posted March 21, 2010 at 10:48 pm | Permalink

    these look GREAT! and what perfect timing i just bought my first bag of green tea powder yesterday :O) thanks for sharing!

  13. Jiny
    Posted March 22, 2010 at 12:11 am | Permalink

    Just wondering – do these freeze well?

  14. Posted March 22, 2010 at 8:39 am | Permalink

    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!

  15. Posted August 25, 2010 at 2:24 pm | Permalink

    Those cupcakes look delicious!! I love mochi! So I am sure I would love these cupcakes as well :)

  16. paul
    Posted September 7, 2010 at 8:10 am | Permalink
  17. Anna
    Posted March 7, 2012 at 10:47 pm | Permalink

    Hello! I was wondering, is it 375 degrees Fahrenheit or Celsius? Thank-you!

  18. Posted March 7, 2012 at 10:48 pm | Permalink

    Anna, it’s Fahrenheit!

  19. Amy
    Posted June 4, 2012 at 8:06 pm | Permalink

    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!

  20. karen
    Posted May 30, 2013 at 11:52 pm | Permalink

    Hi Azusa

    I was just wondering what consistency the batter is supposed to be? Mine seemed fairly runny, but they still turned out ok in the oven.

    Thanks! They do taste great though however, but I found it slightly oily, so please advise what sort of oil you use :)

  21. rei
    Posted August 2, 2013 at 2:32 am | Permalink

    if i were to use cupcake papers, would the mochi cupcakes stick to them after being baked?

  22. Posted August 27, 2013 at 9:18 pm | Permalink

    rei, I’ve never used cupcake papers, but I imagine they would work. If you try it, please let me know how they turn out!

  23. sayoora
    Posted September 17, 2014 at 11:34 am | Permalink

    has anyone tried substituting milk with coconut milk?

  24. Posted September 17, 2014 at 12:20 pm | Permalink

    sayoora, I haven’t tried it with coconut milk, but I love the idea. Let us know if you try it and how it turned out!

  25. Bekett
    Posted January 25, 2015 at 1:11 pm | Permalink

    I’m also curious about the consistency of the batter. I accidentally used gluten-free rice flour, and had a batter that was a lot closer to cookie dough (with a delightful Play-Doh color–yum) so that might have made a difference. They baked pretty normally, 375 *F for around 35 mins, and they tasted amazing with a great color and chewy texture, so I guess I did something right. But, I had some reservations about the verb ‘spoon’ as applied to the dough I ended up with, as ‘shovel’ ended up being a little more accurate. I also did use the paper cupcake liners, and while mine didn’t stick at all, the mistakenly used gluten-free flour might have been part of it.

  26. Posted January 25, 2015 at 3:10 pm | Permalink

    Bekett, it’s been a long time since I’ve made these cupcakes, so I’m not sure about consistency. It sounds like the end product was right, though. All rice flour (mochiko) is gluten free. Glutinous rice does not contain any gluten. Hope that helps!

  27. MikaW
    Posted January 29, 2015 at 10:49 pm | Permalink

    Made these tonight in cupcake liners and it did not stick. Delicious and so easy! Thanks for a great recipe. A spoon of red bean on the inside would have been even better!

  28. Posted January 29, 2015 at 11:02 pm | Permalink

    MikaW, I love that idea. Please report back your results if you ever try it!

  29. Jeremy Lim
    Posted March 6, 2015 at 11:03 pm | Permalink

    Looks yummy!! But I was wondering if I can use butter instead of oil. Will it make a different?
    Pls help.

  30. Posted March 7, 2015 at 9:27 am | Permalink

    Jeremy, we’ve never tried it with butter but I imagine if you sub the oil with the same amount of melted (cooled) butter it would taste even better. Report back your results!

  31. Iris
    Posted May 9, 2015 at 11:51 pm | Permalink

    Hi what brand of matcha do you use? I added 1 Tbsp (which is more than the 1.25 tsp in the recipe), and could not taste green tea. The cake itself is very good. Thanks!

  32. Posted May 10, 2015 at 7:10 am | Permalink

    Iris, I use Lupicia’s baking grade matcha. I’ve also noticed matcha is best when first opened and fresh, as it loses it’s flavor over time.

  33. Diana
    Posted March 21, 2016 at 8:58 am | Permalink

    Hi! Beautiful cupcakes! Question, does this recipe yield 24 standard sized or mini cupcakes?

  34. Posted March 21, 2016 at 12:36 pm | Permalink

    Hi Diana, this is for 12 standard size muffins. Enjoy!

  35. Posted September 19, 2016 at 9:34 am | Permalink

    Hi! When I bake them, there is a huge air pocket on bottom of the muffin. I use Glutinous Rice Flour and follow the recipe to T. I did not use stand mixer and used a whisk to mix. Do you have any idea what causes this air pocket?

  36. Posted September 19, 2016 at 9:50 am | Permalink

    love2bake, hmm… I’m not sure what could be causing the air pocket. I also make this with a whisk and use the Koda Farms mochiko sweet rice flour. Before putting it in the oven, try dropping the muffin tray on the counter a couple of times to release any air bubbles. Let me know if it’s still an issue!

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