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    You are in: Home / Recipes / Mochi Cupcakes With Cream Cheese Icing, Gluten Free Recipe
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    Mochi Cupcakes With Cream Cheese Icing, Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    magsBaker's Note:

    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 :)

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    Serves: 16



    Units: US | Metric

    The cupcakes

    The cream cheese icing


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

    Ratings & Reviews:


    Nutritional Facts for Mochi Cupcakes With Cream Cheese Icing, Gluten Free

    Serving Size: 1 (118 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 406.6
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 14.4 g
    Cholesterol 109.4 mg
    Sodium 182.3 mg
    Total Carbohydrate 44.2 g
    Dietary Fiber 0.5 g
    Sugars 24.9 g
    Protein 4.4 g

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