Soft, sweet and chewy mochi with a crisp exterior. These Hawaiian butter mochi cupcakes are the perfect combination of textures for a glutinous rice treat!
Butter mochi is one of my recent addictions and if you haven’t heard of it you are missing out! I discovered butter mochi last year as I was scrolling through the many desserts of my instagram feed. I have always been a fan of anything made from glutinous rice, and so I noted to myself that I needed to give it a go. Fast forward to a few months later and I am a butter mochi addict. SPECIFICALLY to the edge pieces ????
About Butter Mochi Cup Cakes
Traditionally butter mochi is baked as large slabs and then cut into smaller pieces. I don’t have anything against the soft and chewy centre pieces, but the slight crispiness and extra caramelisation of the edge and corner pieces make me weak.
Now here’s the question. Why not make them ALL the edge pieces? Baking these as cupcakes increases their exposed surface area, making them crispy all around while still retaining the soft chewy centre. I even went as far as buttering a dusting the tins with rice flour to up the crunch and create an even crisper exterior. I am in love ????
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 12 cupcakes | 10 minutes | 45 minutes | Easy | Room temp 2–3 days, fridge up to 5 days, freezer up to 2 months |
Main Ingredients
These are the non-negotiables. I’ve tested them over and over, both at home and in the TuCha kitchen.
- Glutinous rice flour (mochiko or sweet rice flour): This is where the chew comes from. Regular flour won’t work here, so make sure it says glutinous.
- Full-fat coconut milk: Always full-fat. Light versions make the cupcakes soft and sad, not chewy and bouncy.
- Unsalted butter: Butter gives richness and that golden edge. I use unsalted so I can control the flavour properly.
- Whole milk: This balances the coconut milk and keeps the texture smooth, not rubbery.
- Eggs: Eggs help the batter set into that custardy mochi texture instead of falling apart.
- Granulated sugar: Keeps the crumb clean and lets the coconut flavour shine.
- Baking powder: Just enough lift so they’re not dense, but still satisfyingly chewy.
Optional – My Favourite Extras That Add a Little Magic
These aren’t required, but they’re the little touches I reach for when I want something extra.
- Desiccated coconut: Sprinkled on top, it adds texture and a toasty coconut finish.
- Vanilla extract: A small splash rounds everything out and makes the butter taste warmer.
- Ube extract or ube halaya: I love this one. It adds colour and a gentle, nutty sweetness that feels special.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
Sometimes you work with what’s in the pantry. These swaps still deliver.
- Butter → coconut oil or plant-based butter : Great for dairy-free versions. Use refined coconut oil so it doesn’t overpower the flavour.
- Whole milk → extra coconut milk: Makes the cupcakes richer and slightly more tropical.
- Granulated sugar → coconut sugar: Gives a deeper caramel note, but expect a darker colour.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Problem | What’s Going Wrong | Quick Fix |
|---|---|---|
| Cupcakes are oily on top | Too much butter or uneven mixing | Measure carefully and whisk until just smooth |
| Centres are gummy | Underbaked | Add 5 more minutes and check for a gentle set |
| Not chewy enough | Low-fat coconut milk | Switch to full-fat canned coconut milk |
| Sticking to liners | Mochi texture grabbing on | Lightly spray liners before filling |
| Uneven browning | Oven hot spots | Rotate the tray halfway through baking |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture | Best For |
|---|---|---|
| Butter Mochi Cupcakes | Chewy centre, crisp edges | Gluten-free treats with big texture |
| Brownies | Fudgy or cakey | Chocolate lovers |
| Japanese mochi | Soft and stretchy | Traditional rice-based sweets |
Tips for Perfect Butter Mochi Cupcakes
Use Full-Fat Coconut Milk
For the richest flavor and ideal chewy texture, always use full-fat canned coconut milk. Light versions or coconut beverages can make the cupcakes too soft or lack that classic bounce.
This chewy-custardy texture is exactly what makes classic butter mochi so irresistible.
Let the Batter Rest Before Baking
Allowing the batter to sit for 10–15 minutes before baking gives the glutinous rice flour time to hydrate fully, which improves the final texture and reduces air pockets.
Cool Completely Before Removing from the Tin
Butter mochi cupcakes are delicate when hot and firm up as they cool. Removing them too soon may cause them to collapse or stick, even with liners. Be patient for the best shape!
Lightly Grease the Cupcake Liners
Even with cupcake liners, these treats can stick due to their mochi texture. A quick spray of non-stick cooking spray inside the liners helps ensure clean removal.
Use a Cookie Scoop for Even Batter Distribution
The batter is quite runny. Using a large cookie or ice cream scoop ensures each cupcake is the same size and bakes evenly.
Bake on the Middle Rack for Golden Edges
Placing the tray in the center of the oven ensures the heat reaches evenly, giving every cupcake a balanced golden glow without overbaking the tops. Think of it as your cupcakes’ VIP seat in the oven.
Try the Residual Heat Method
Switch off the oven for the final few minutes and let your cupcakes rest in the lingering warmth. This gentle finish deepens caramelization without drying out the centers.
Rotate for Even Crispiness
Every oven has warm and cool zones. Spinning your tray halfway through baking ensures consistent texture across the whole batch, so no cupcake feels left out.
Play with Egg Substitutes
For a vegan-friendly twist, replace eggs with flaxseed gel or aquafaba. They help retain the signature bouncy chew while opening the recipe to more dietary preferences.
Cool Completely Before Serving
Patience makes perfect. Warm mochi is delicate and fragile, but once cooled, the structure sets into its confident, chewy self—ready for clean slices and perfect photos.
Recipe Variations You’ll Love
Ube Butter Mochi Cupcakes
Mix in 1–2 tablespoons of ube halaya or ½ teaspoon of ube extract to the batter for a gorgeous purple color and a slightly nutty, vanilla-like flavor. A fun Filipino twist!
If you love that earthy vanilla sweetness, you’ll fall hard for my deeply purple ube butter mochi.
Chocolate Chip Mochi Cupcakes
Add ½ cup of mini chocolate chips into the batter for melty, chocolatey bursts in every bite. Great for kids and dessert lovers!
Matcha Green Tea Mochi Cupcakes
Sift in 1–1½ teaspoons of high-quality matcha powder to the dry ingredients. The earthy green tea balances the sweetness and gives a stunning green hue.
Matcha fans should also try my softly chewy matcha butter mochi for a more traditional sliceable version.
Mango Coconut Mochi Cupcakes
Stir in ½ cup of small diced fresh or frozen mango for a tropical burst of flavor. Pair this with a sprinkle of shredded coconut on top before baking.
Mini Mochi Bites
Pour the batter into mini muffin tins for bite-sized treats. Reduce baking time to 20–25 minutes and keep an eye on doneness.
Salted Caramel Swirl Mochi Cupcakes
Ribbon swirls of salted caramel through the batter before baking. Sweet and salty meet in a chewy embrace that feels indulgent yet balanced.
Pandan Coconut Mochi Cupcakes
A dash of pandan extract brings a vivid green hue and a floral, nutty aroma. It pairs naturally with coconut milk for a tropical celebration.
Black Sesame Mochi Cupcakes
Mix in ground black sesame seeds to add an earthy, nutty flavor and a striking speckled appearance. The flavor is deep, rich, and wonderfully complex.
Coffee Mocha Mochi Cupcakes
Stir in instant espresso powder and a sprinkle of cocoa for a gentle caffeine lift. A playful way to pair dessert with your daily pick-me-up.
Lemon Zest and White Chocolate Mochi Cupcakes
Bright citrus zest and creamy white chocolate chunks combine for a cupcake that is equal parts sunshine and silk.
Peanut Butter Mochi Cupcakes
Drop a spoonful of peanut butter into the center of each liner before baking. The result is gooey, nutty, and pure comfort.
Serving Suggestions to Elevate the Experience
With Fresh Tropical Fruit
Serve alongside sliced mango, kiwi, or pineapple for a bright and refreshing contrast to the buttery mochi texture.
Topped with a Scoop of Ice Cream
Make it a full dessert by adding a scoop of coconut, vanilla bean, or even ube ice cream on top. Drizzle with caramel or condensed milk for extra indulgence.
With Whipped Cream and Toasted Coconut
Pipe a little whipped cream on top of each cupcake and sprinkle toasted coconut flakes for a fancy look and extra texture.
With Hot Tea or Iced Matcha
These chewy treats pair wonderfully with a warm mug of genmaicha or a chilled matcha latte for a perfect tea-time pairing.
As Part of a Dessert Charcuterie Board
Slice the cupcakes in half and add to a platter with mochi ice cream, fruit, cookies, and nuts for an impressive party spread.
With a Drizzle of Salted Honey
Drizzling salted honey across the tops gives a glossy finish and a sweet-salty contrast that pairs beautifully with the chewy base.
Paired with a Coconut Matcha Latte
Serve your cupcakes alongside a frothy coconut matcha latte. The earthy green tea tones highlight the sweetness while creating a café-worthy pairing.
Mochi Cupcake Sundaes
Slice one in half and crown it with a scoop of ice cream, sauce, and sprinkles. It is the ultimate mash-up of childhood joy and modern indulgence.
Topped with Edible Flowers
For an elegant touch, place edible flowers like pansies or rose petals on top. Perfect for spring tables and picture-ready moments.
With Fresh Passionfruit Pulp
Add tangy passionfruit pulp over each cupcake. The burst of tropical tartness cuts through the richness with refreshing contrast.
Stacked in a Cupcake Tower
Arrange them in pastel liners and stack them into a tiered tower. A centerpiece dessert that turns afternoon tea into an event.
Common Mistakes to Avoid
Skipping the Sieve
Clumps of glutinous rice flour remain stubborn if not sifted. Smooth, lump-free batter ensures a consistent and delicate chew.
Overfilling the Liners
Even though mochi does not rise like traditional cupcakes, overfilling can cause spillovers that bake into uneven or burnt edges.
Underbaking the Centers
Golden tops do not always mean done. If the centers wobble excessively, bake for a few more minutes to avoid gummy interiors.
Forgetting to Rotate the Tray
Hot spots in the oven can leave half your batch undercooked and the other half dry. A mid-bake rotation balances the bake.
Frequently Asked Questions
How long does butter mochi last?
Butter mochi can last for up to three days left at room temperature. A week in the fridge, or if frozen up to a month. If you freeze the butter mochi to consume simply take them out and put them in the microwave for a minute to defrost.
Can you leave butter mochi out at room temperature?
Yes! You can leave it at room temperature for up to three days.
What is the difference between butter mochi and Japanese mochi?
Butter mochi originates from Hawaii and although it may have a similar texture to Japanese mochi, Korean chapssaltteok and Chinese nian gao it is completely different. The latter three Asian rice cakes are made from glutinous rice flour, however they are made from pounding steamed glutinous rice into a paste. Butter mochi takes is made by baking butter, egg, coconut milk and glutinous rice flour in a large slab. This creates a mochi with varying textures with a crisp exterior and a soft interior
Can I use glutinous rice flour instead of mochiko?
Yes! Mochiko is a Japanese variety of glutinous rice flour made from glutinous Japanese short-grain rice. On the other hand the glutinous rice flour commonly found in Asian grocery stores is made from glutinous Thai long-grain rice. These are very similar, but differ a little in terms of water absorbtion, etc. For the average home baker the difference will barely be noticeable and they both produce absolutely delicious butter mochi!
Can I make butter mochi cupcakes dairy-free?
Yes! Simply replace the butter with an equal amount of melted coconut oil or a plant-based butter alternative. The result is just as chewy and delicious.
Why are my mochi cupcakes dense or greasy?
Common reasons include using low-fat coconut milk, overmixing the batter, or adding too much butter. Stick to the recommended full-fat coconut milk and gently mix until just combined.
Can I make these ahead of time?
Absolutely. Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days. Reheat in the microwave for 10–15 seconds to revive the chewy texture.
Can I freeze butter mochi cupcakes?
Yes! Wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or microwave for a quick treat.
Can I reduce the sugar?
You can cut the sugar by up to 25% without major changes to texture, but any more may affect moisture and chewiness. Try substituting with coconut sugar for a more caramel flavor.
Can Butter Mochi Cupcakes Be Made in an Air Fryer
Yes. Bake at 160°C for about 18 to 20 minutes in the air fryer. The circulating heat develops a crisp edge more quickly than in a traditional oven.
What Makes Butter Mochi Different from Brownies
Brownies can be fudgy or cakey, but butter mochi is chewy, springy, and lightly sticky. Think of it as the sweet lovechild of a brownie and mochi.
How Do I Make Butter Mochi Cupcakes Vegan
Replace butter with coconut oil, eggs with flaxseed or aquafaba, and stick with full-fat coconut milk. The cupcakes stay chewy, rich, and plant-based.
Are Butter Mochi Cupcakes Gluten-Free
Yes. Despite the term glutinous, glutinous rice flour does not contain gluten. These cupcakes are naturally gluten-free and perfect for those avoiding wheat.
Why Are My Butter Mochi Cupcakes Oily on Top
This often happens if too much butter is added or if the batter is not mixed evenly. Follow recipe proportions closely and whisk until just combined.
What Is the Best Way to Reheat Butter Mochi Cupcakes
Warm them in the microwave for 10 to 15 seconds or place them in a 150°C oven for 5 minutes. This revives the chew without drying them out.
Additional Tips
When I was creating this version I wanted to maximise the crisp and golden exterior while keeping the soft and chewy interior.
Greasing and flouring the tin
Due to the nature of glutinous rice flour it is easy for them to stick to the sides of the tin. Make sure to fully butter and flour your moulds
Using rice flour or semolina flour will help increase the crispiness of the exterior due to their coarse texture. However, if you do not have either on hand plain flour works fine too!
Careful mixing of batter
It is important to whisk the mixture well, but also to do so carefully in order to minimise air bubbles. Air bubbles in your batter can bake up to create large air pockets in your mochi.
If you do happen to create lots of air bubbles give your cupcake tray a couple of firm taps before placing it in the oven. This will pop the large air pockets.
No lumps in batter
When mixing the batter ensure there are no lumps of glutinous rice flour remaining
If you see that the batter is a little lumpy, but you have already whisked a lot, pour the batter through a fine mesh sieve. This will remove large chunks.
Filling the tray
These will rise a little, but not much compared to baking cupcakes or muffins. When filling the tray you can fill it close to the top with no problems, and you will have a beautiful cupcake with tall sides.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Butter Mochi Cupcakes
Soft, sweet and chewy mochi with a crisp exterior. These Hawaiian butter mochi cupcakes are the perfect combination of textures for a glutinous rice treat!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Mochi
- Method: Easy
- Cuisine: Hawaiian
Ingredients
- 55 g Unsalted butter (1/4 cup)
- 170 g Coconut milk (3/4 cup)
- 240 g Whole milk (1 cup)
- 2 Eggs
- 225 g Glutinous rice flour (1 3/4 cup)
- 200 g Granulated sugar (1 cup)
- 1 tsp Baking powder
- Butter
- Rice flour/Semolina flour
Instructions
- Preheat the oven to 180C/365F
- Brush the cupcake tins with butter and dust with rice flour/semolina
- In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute
- Add the milk and 2 eggs, whisk until combined
- In a medium sized bowl combine the glutinous rice flour, sugar and baking powder
- Add the dry ingredients to the wet ingredients and whisk until smooth
- Distribute the batter evenly between 12 holes of a cupcake tin
- Top with desiccated coconut and bake for 45 minutes, or until golden brown
- Remove and cool
How many calories is 1 piece?
Should be about 75 🙂
Wow, a lot lower than I expected!
This is so great!Awesome work, Catherine!
hi! is it possible to mix in chocolate chips in the batter for this recipe or add matcha in it to make it flavoured? thank you 🙂
Do you use regular rice flour to prep the tins or is that also glutinous rice flour? And does it make a difference replacing the coconut milk with almond milk, or even more whole milk? Thanks!
Hi Kiran, I use regular rice flour to prep the tins, if you have semolina flour that works too. If replacing the coconut milk with other milks there will definitely be a change the texture of the mochi as they all have different levels of fat. I definitely recommend using coconut milk if possible. Hope it all goes well ????
Just made these yesterday they’re soooo good. Adding in brown sugar to the bottom and a big pinch of salt to see how that changes things up next time!
Hi Liz, ooo that sounds like it would be incredible! I’ll have to try it too ????
My favourite butter mochi recipe. Love the crispy chewy texture!
Hi Catherine, can I prep the batter and store overnight in the fridge to bake the next day? Can I use a mini tart or Madeleine tin instead of a cupcake tin? Thank you (^:
Hi Carmen, Yes of course. There shouldn’t be any problems!
Can you bake the straight from the fridge or does it need to get to room temperature first?
Hi Ashley, you can bake them straight out of the fridge, but it’ll take a little longer to bake (just a couple of minutes). Hope that helps!
Amazing taste.
Just for anyone wondering:
1st attempt: Only regular milk, no coconut milk, no coconut on top, baking spray for the tin instead of butter. No, no, no. Too oily and not crunchy, but the taste was ok.
2nd attempt: Exactly as the recipe says but instead of semolina for the tin, I used regular flour. The result was extremely different, very very good.
Hi Dimosthenis, Thanks for stopping by again! So glad they worked out in the end with coconut milk, and thank you so much for sharing your experience with normal milk too. I’m sure some people would have been wondering ????
I bake alot and LOVE Mochi! Although, I have never made butter mochi, I thought the recipe could use some salt and flavoring…I made the batter just as you suggested but added a teaspoon of kosher salt, a teaspoon of vanilla bean paste and 1/4 tsp. Almond emulsion.
They are delicious!! Just a small suggestion would be to add dessicated coconut to the ingred list as I had read the recipe through before starting to get the method (when I saw in the notes @ the dess coconut). Im becoming forgetful..lol but I always check the ingred list before anything goes in the oven. No biggie, I switched out some shredded coconut on top for the last 10 mins and it’s toasty and delish ❤
Thanks so much for the recipe! I look forward to trying more…
Hi Liz, So glad you liked the recipe. A little vanilla and almond in these sounds delicious! Thanks for the suggestion, will add it in. Anything to make the recipe easier to understand! 🙂
These were excellent! I ran out of granulated sugar, so I used superfine sugar instead. I was able to get 12 cupcakes plus 10 mini cupcakes out of this recipe. Took longer than 45 min, though more like an 1 1/2 hr. I was worried about the browning on top, so I lowered the temp to 350. I topped the batter with a mixture of desiccated coconut and turbinado sugar – created a nice crusting. Thanks, for sharing your recipe!
Hi Gina, So glad they worked out! 🙂
A friend of my mother’s made something similar but she put sliced almonds on top and they were sugary and toasted. Could I top these with almonds instead of coconut? I never did find out what it was she made and your recipe sounds the closest to it.
Yes definitely! Almonds would be delicious on top of these
Just made these but with a couple substitutions,
Didn’t have any milks on hand other than the can of coconut so I just used the whole can and added a bit of water to make it equivalent to recipe amount. Used half white sugar and half brown sugar. Dusted pan with regular flour (semolina would’ve been great if I had any).
It came out slightly crispy on the browned edges with soft chewy centers. Loved it!
Sounds amazing!
LITERALLY THE BEST! All the crispy edges and chewiness inside! Thank you for an amazing recipe!
Thanks Joey! So happy you loved them ????
Hi Catherine! 😉
I tried your butter mochi cupcake recipe but had encounter some problem. When I baked the mochi cupcakes, I noticed there were lots of bubbles around the cupcakes…it’s like they were drenched in butter…and when they came out from the oven, the bottom of the cupcakes were wet…not crunchy 🙁 Do you know what I did wrong? Thank you!
Hi Clare, thanks for your comment! You can reduce the number of bubbles by whisking the batter less vigourously, however, it shouldn’t have a large impact on how they turn out. If you grease your tins and dust the cavities with rice flour it’ll help give the bottoms a crunchier texture. Hope that helps!
Hi Catherine! 🙂
thanks for your reply! About the bubbling..it’s not like there are air bubbles in the cupcake, it’s more like the mochi cupcakes are baking in a pool of butter. I hope you get what I mean..i’m really bad at describing things 🙁
Thanks again!
oh! also, the mochi cupcakes came out very oily. The bottom were wet with butter (need to blot them with kitchen towel) hope these details can help with the troubleshooting! thank you very muchh!
Haven’t tried these yet but of all the ones I’ve seen it’s the one I will try.
I am thinking of putting a small amount of ube jam in the center.
What do you think?
That sounds absolutely delicious! Hope it turned out well 🙂
Hi…would the outcome change if the coconut milk is not heated up with the butter?
There shouldn’t be any big problems as long as the butter and the coconut cream solids in the coconut milk have melted! 🙂
Is it possible to substitute oat milk for regular milk?
Hi Wendy, I haven’t tried it before, but don’t see why not!
Hi what kind of glutinous flour do you use? Is it the Mochiko (Japanese type) or the Chinese/ Thai type? How about the rice flour too? Thanks
I use the chinese/thai type as it is more readily available where I live, but both will work! As for the rice flour I use the regular kind you can find in supermarkets.
Made these over the weekend and they were SOOO good. Thanks for the great recipe!
YAY!! No problem 🙂
How much butter do i need? The ingredients says butter.
Hi Janice, you don’t need much, just enough to grease your cupcake tin!
Recipe was easy to follow and turned out in the 1st try. Baking time was 30 mins, I had it on fan bake. Thanks for sharing the recipe ????
yay!! ????????
Yay! ????
Did you use coconut milk from a carton or a can?
I like to use coconut milk from the carton as I find it has a better consistency, but both work!
delicious recipe and easy to follow! I love mine chewy, so I baked mine for 15 mins extra.
sounds delicious!
These were sooooo good! I followed the recipe exactly except used evaporated milk instead of the whole and added a tsp. of cardamom. They were so buttery and crispy on the outside and so gooey and chewy inside. I was thinking to make 24 smaller ones instead of 12 just to increase the ratio of crispness. Would I decrease the baking time for smaller ones? Thanks for the delicious recipe!
Omg! Cardamom sounds absolutely delicious. Yes definitely decrease the bake time by half, then check every 5 minutes until they are cooked through and ready.
Is reduced fat canned coconut milk OK, or does it need to be full fat?
I just made this and it was good! I didn’t have whole milk and used nonfat which does change the firmness I think of the mochi but still very good. I also reduced the sugar amount but want to say this was easy to follow and good. Thank you for this recpie!
This recipe is very well written and easy to adjust. I used only lite canned coconut milk which was the exact right amount of milk in grams listed. I went for 120 grams of dark brown sugar and 30 grams white sugar – went for less sugar because I also added a dollar of homemade mango jam (which is quite sweet) to the batter of each cupcake. I also added salt, vanilla and coconut extract to the batter for more flavor. Definitely will make these again and play with flavors but super simple and great recipe, thank you so much!