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I made Butter Mochi Cupcakes!

Apr 14, 2020 | Recipes | 30 comments

During this quarantine, my husband and I had a craving for some Mochi Muffins(R) by Third Culture Bakery that we first tasted from the Boba Guys. Both of these businesses are amazing (and have been impacted by Covid-19 like all of us in some way) –so please go check them out! Third Culture Bakery DOES ship their Mochi Muffins so I urge you to support them if you can!

For anyone who has never had a mochi cupcake, straight out of the oven, they are crisp on the outside, soft and chewy on the inside. The texture on the inside is similar to mochi ice cream’s outer covering– which is also made with rice flour just like these.

Butter Mochi Cupcakes with Toasted Sesame Seeds

I googled a recipe and decided to follow Snixy Kitchen’s recipe for her Mochi Cupcakes, as she posted here and you can grab the recipe there as well. Watch the YouTube video below for my method + tons of tips/tricks and helpful insights!

I decided to half the recipe for the video– honestly, I had already made 5+ batches between my first try and the video to see what I wanted to do differently and it turns out, this recipe is perfect as is. I halved it for the video since I have eaten SO MANY already and just didn’t need an additional excuse to eat more! I also went ahead and used the weight measurements for consistency. I opted out of using all organic ingredients and simply used whatever was most accessible to me. 

mochi muffin ingredients

If you can’t get Mochiko or glutinous rice flour locally, you can also try Amazon for sweet rice flour. Most other ingredients should be pretty accessible. 

I used a 3TBSP scoop to portion my batter into the mini muffin tins. And I always use an oven thermometer to ensure temperature accuracy. 

I also find that because I REALLY LIKE the crispy outer shell contrasted with the chewy center, and preferred as much outer shell to innards ratio as possible while still keeping the cute aesthetics, I used a mini muffin pan to maximize that ratio. My friend. The Bento Kitchen, baked these in a muffin top pan for an ultra-crisp shell and I believe she quite enjoyed it. 

Butter Mochi Cupcakes with Toasted Sesame Seeds Texture

These keep quite well for a day uncovered and you don’t need to crisp them back up– but if you know you’ll be storing them for a few days, drop them into an airtight container, freeze or put them in the fridge. When reheating I suggest you warm up in the toaster oven for a few minutes before enjoying and they are absolutely delicious. Making these tasty cakes got my creative juices flowing so now I’m interested in trying to make other flavors… so stay tuned! 

Without further delay, please enjoy this video of what we did to make mochi cupcakes– and I also talk about fin tidbits like the ingredients used, plus sprinkle in some general baking tips!

Did you enjoy this blog post/video? I would love for you to comment below on what you’d like to see us try to make in the future. Open to sharing new recipes AND trying recipes that have been online and sharing that process with you! Looking forward to hearing about your results! 


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30 Comments

  1. Francisco Duran

    Hello,
    I followed you recipe step by step like on your video but mine came out very doughy and almost burnt and they look way smaller than yours… i used a mini muffin pan just like yours but with 12 instead of 24…i used the convention setting on the oven could that be the issue? any suggestions or tips will be greatly appreciated.

    Reply
    • Lisa He

      1. I hope you’re using an oven thermometer
      2. I have close to ZERO experience with convection, it is a completely different baking experience. It usually burned the outside too much. The inside is supposed to be chewy and mochi-like and it’s hard to tell without photos and context.
      So two things you can look into, assuming everything else was correct 🙂

      Reply
  2. Gerri

    Hello!

    How much baking powder and how much salt did you use?

    Reply
    • Lisa He

      Hi! I just noticed the recipe from Snixy Kitchen no longer exists. I used apporx. half tst of each

      Reply
      • Emma Otsuji

        I also noticed that the recipe is gone!! So I freaked out because it’s so good!”, but then I found your video and all Hope was not lost. How about the molasses and vanilla? How much does the recipe call for?

        Reply
        • Lisa He

          Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks. Approx. 1 tbsp molasses and 1.5 tsp vanilla

          Reply
        • D Lowe

          Hi there, I was looking for other ideas and found this site. The Snixy recipe is on 3jamigos.com Butter Mochi Muffins

          Reply
      • Sarah

        Hello your butter mochi cupcakes look absolutely delicious! May I have the recipe for it? Thank you! 🙂

        Reply
        • Lisa He

          Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks.

          Reply
  3. winston chen

    Thanks for posting this. I actually go to Third Culture Bakery, and they can be a bit pricey so this is a great alternative. Also the ones in the video are a healthier portion.

    Reply
  4. Chelsea

    Does anyone have the Snixy Kitchen recipe saved? I have used that one many times and when I went to go look for it today I saw it was gone!

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks.

      Reply
  5. Christina C

    Did you write down Snixy’s recipe by chance?

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks.

      Reply
  6. Lane

    Hello! I was wondering if mixing the batter for too little or too long of a time will affect the texture? First time I made these was almost perfect and the second time looked uncooked even though the outside was crispy 🙁 thank you for your video!!! Also, how long do you bake the big ones for?

    Reply
    • Lisa He

      I haven’t had this issue, sorry!

      Reply
  7. Anna

    Hi,

    Would you mind sharing the recipe? Thanks!

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks.

      Reply
  8. Michael

    Hi! These look great, I’ve been craving them since I moved away from the bay area. How much molasses and vanilla extract did you add? It looked like maybe about a tsp of each? Thanks!

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– so I would say use like 1tbsp molasses and 1.5 tsp vanilla.

      Reply
  9. Shirley

    Hello Lisa, and thanks for your video and tips! I am wondering if you can share with me the full recipe for this as the link is no longer available. Thanks!

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– but I will try to get to it in a few weeks.

      Reply
    • DB Lowe

      The recipe is on my blog, I sent the link to this site but haven’t seen her post it. 3jamigos.com butter mochi muffins

      Reply
  10. Michael

    Hi, I’ve been craving these since I moved away from the bay area. How much molasses and vanilla does the recipe call for?

    Reply
    • Lisa He

      Hi– looks like the snixy recipe is gone. I’ll have to retrace my steps and figure out measurements. This is kind of low on the priority list for me right now– so I would say use like 1tbsp molasses and 1.5 tsp vanilla.

      Reply
    • DB Lowe

      Hi Lisa,

      I replied to someone on your site. I have the Snixy recipe on my site if you would like to let people know, it will save you the trouble of figuring it out! Like the video! Can be found at 3jamigos.com Butter Mochi Muffins

      Reply
    • DB Lowe

      Recipe is on my blog, I sent the link to this site but haven’t seen her post it. at 3jamigos.com butter mochi muffins

      Reply
  11. Emma

    Hi! I used the recipe you used and it came out delicious! however, my batter did not have a consistency like yours, it was more runny instead of cake-like. do you have any tips for that?? Thank you so much!

    Reply
    • Lisa He

      Hi Emma, did it bake up ok? And were all our brands the same? Did you use Mochiko brand flour?

      Reply
  12. Myra-Joy Miao

    Hello Lisa, I just discovered your blog and made this! I love mochi and I’m going to do the milk tea cookies as well. Just wanted you to know I love your blog and videos and I purchased the sugar cookie recipe and some other things from your store. Thank you for the tips and I will be back to purchase your other recipes as well.

    Reply

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