Mochi Cupcakes With Cream Cheese Icing, Gluten Free

Name: Mochi Cupcakes With Cream Cheese Icing, Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one.
2
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.
3
In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt).
4
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.
5
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.
6
Make the cream cheese icing. Blend well the cream cheese and butter.
7
Blend in the powdered sugar, a little at a time.
8
Blend in the lemon juice, a tablespoon at a time, tasting as you go.
9
Keep the icing chilled in the refrigerator until ready for use.
10
Spread on top of cupcakes after they've cooled off.

1642

kcal

Calories

101

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The cupcakes, 2 1/3 cups sweet rice flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Mochi Cupcakes With Cream Cheese Icing, Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!