Mochi Cupcakes With Cream Cheese Icing, Gluten Free

Total Time
35mins
Prep 15 mins
Cook 20 mins

These light and fluffy cupcakes are so yummy! Sweet rice flour may be difficult to find in mainland grocery stores- try an international market. My favorite brand is "MOCHICKO" and it comes in a box. If you are lucky enough to have passion fruit (lilikoi), use that juice instead of the lemon juice for flavor. I always brag that I am famous for these cupcakes- you should, too :)

Ingredients Nutrition

Directions

  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.