Strawberry Mochi Cupcakes Recipes

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STRAWBERRY MOCHI CUPCAKES



Strawberry Mochi Cupcakes image

These sweet treats are part chewy mochi and cake with fresh strawberries.

Provided by Kirbie

Categories     Dessert

Time 35m

Number Of Ingredients 7

1 (1-lb) box mochiko
1 1/4 cup sugar
1 tsp baking powder
1 cup diced strawberries
3 eggs
1 1/2 cup milk
3/4 cup oil

Steps:

  • Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
  • In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).

BUTTER MOCHI CUPCAKES



Butter Mochi Cupcakes image

For those who like the edges of butter mochi, this recipe is for you.

Provided by Rachelle Zhang

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 8

½ (16 ounce) box mochiko (sweet rice flour)
1 cup powdered sugar
¾ teaspoon baking powder
½ stick unsalted butter, melted
½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
2 large eggs
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
  • Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
  • Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
  • Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g

REALLY REAL STRAWBERRY CUPCAKES



REALLY Real Strawberry Cupcakes image

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Provided by Candice

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 47m

Yield 20

Number Of Ingredients 11

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
  • Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
  • Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
  • Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
  • Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g

MARTHA'S STRAWBERRY CUPCAKES



Martha's Strawberry Cupcakes image

Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 30

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Strawberry Meringue Buttercream

Steps:

  • Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  • Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
  • Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
  • Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

REAL STRAWBERRY CUPCAKES



Real Strawberry Cupcakes image

Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!

Provided by drewface

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons instant vanilla pudding mix
1 drop red food coloring, or as needed
¾ cup cream cheese, softened
2 tablespoons butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
3 large fresh strawberries, sliced

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
  • Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
  • In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
  • Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
  • To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g

STRAWBERRY MOCHI CUPCAKES



STRAWBERRY MOCHI CUPCAKES image

These strawberry mochiko cupcakes are just simply scrumptious. Having made this cupcake recipe several times, it has been tweaked here and there, and has become one of many family favorites.

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Cakes

Number Of Ingredients 13

1/2 cup(s) butter, softened
1 cup(s) light brown sugar, lightly
- packed
2 large eggs, slightly beaten
1 cup(s) mochiko (japanese rice flour)
3/4 cup(s) flour
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1/2 cup(s) sour cream
2 teaspoon(s) vanilla extract
1 - 16 oz. frozen strawberries, thawed to room temperature
USE YOUR CHOICE OF YOUR FAVORITE FROSTING OR ICING.

Steps:

  • Preheat oven to 350 degrees. Prep cupcake tin with foil liners.
  • In a large mixing bowl, cream together butter and light brown sugar. Add eggs one at a time and beat after adding each egg, beat until light and fluffy. Set aside.
  • In a medium bowl, sift together, mochiko, flour, baking powder, baking soda and kosher salt.
  • Combine the flour mixture in 3 increments to the butter/sugar mixture, mix well, do not over mix.
  • Fold in sour cream, then add the vanilla extract.
  • Be sure that the strawberries are thawed out to room temperature. You do not have to do anything to it because it is already sweetened with sugar. Mix the strawberries into the batter.
  • Pour the strawberry batter into the cupcake tin to 3/4 full.
  • Bake for 18 to 20 minutes. Do a toothpick test, if it comes out clean, it's done.
  • Remove the cupcakes to a wire rack to cool completely before frosting.
  • Frost or pipe with your favorite topping.

STRAWBERRY MATCHA MOCHI BUTTER CAKE RECIPE BY TASTY



Strawberry Matcha Mochi Butter Cake Recipe by Tasty image

This bright and fruity dessert is made with coconut milk, matcha powder, and sweet rice flour, which gives the cake its deliciously chewy texture! It's topped with a 3-ingredient strawberry glaze for a tart and glossy finish.

Provided by Tikeyah Whittle

Categories     Bakery Goods

Time 2h10m

Yield 8 servings

Number Of Ingredients 14

unsalted butter, for greasing
1 box sweet rice flour
2 ½ cups granulated sugar
2 tablespoons matcha powder
1 tablespoon baking powder
¼ teaspoon kosher salt
1 can unsweetened full fat coconut milk
1 can evaporated milk
5 large eggs, room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
1 package freeze-dried strawberry
2 cups powdered sugar
3 tablespoons milk, of choice

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
  • Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
  • In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
  • Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
  • Bake the cake until the edges begin to pull from the sides of the pan, 50-60 minutes. Remove from the oven and let cool completely, about 1 hour.
  • Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
  • Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
  • Pour the glaze over the cake and spread to cover evenly.
  • Cut the cake into 8 pieces and serve.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 136 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 77 grams

SPRINKLES' STRAWBERRY CUPCAKES



Sprinkles' Strawberry Cupcakes image

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Steps:

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  • Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  • With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  • Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

STRAWBERRY CUPCAKES



Strawberry cupcakes image

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries, halved, or 12 small whole strawberries

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
  • Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
  • Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

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STRAWBERRY SHORTCAKE MOCHI - KATIE IN HER KITCHEN
2021-05-14 Make the cake: Grease and flour a rimmed baking sheet. Preheat your oven to 330°F. Separate your egg whites and egg yolks. Place egg whites into the bowl of a stand mixer (or a mixing bowl with a handheld mixer). Add 1/3 of the sugar and start beating the egg whites.
From katieinherkitchen.com


STRAWBERRY MOCHI CUPCAKES | RECIPE | STRAWBERRY MOCHI, FOOD, …
Mar 8, 2016 - Recently I was introduced to a mochi cupcake recipe by The Food Librarian that varies from the previous mochi cake recipe I have been using. I was curious to check out this new recipe. I liked that it only used three eggs (I’m always running out of eggs) and used regular milk instead of evaporated […]
From pinterest.co.uk


THE BEST HOMEMADE STRAWBERRY CUPCAKES - GLORIOUS TREATS
2020-06-10 Cupcakes. Preheat oven to 350°F. In a medium bowl, add flour, baking powder, baking soda and salt. Stir together with a whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, melted butter and oil, and blend.
From glorioustreats.com


MOCHI CUPCAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BROWN SUGAR & STRAWBERRY MOCHI CUPCAKES - YOUTUBE
One of the numerous versions/variations of mochi cupcakes. Ingredients:2 cups fresh strawberries, quartered1 ¾ cup Mochiko Sweet Rice Flour1 cup light brown...
From youtube.com


STRAWBERRY MOCHI ICE CREAM - JILLIAN RAE COOKS
2019-07-05 Place in the freezer for approximately 2 hours, or until frozen solid. In a medium sized microwave safe mixing bowl, whisk together the sweet rice flour, sugar, and freeze-dried strawberry powder. Pour in water and stir until well combined. Cover loosely with plastic wrap.
From jillianraecooks.com


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