Vanilla Red Bean Mochi Cupcakes

Easy recipe for Vanilla Red Bean Cupcakes. A perfectly delicate gluten free cupcakes with an Asian flair.

If you love red bean like me, these Vanilla Red Bean Mochi Cupcakes are right up your alley. These cupcakes are really simple to make and they’re gluten free! Whaaaat? You’re probably wondering if you’re reading the same blog, but you’re in the right place–I promise. I’ve never dabbled in gluten-free recipes because I’ve never needed to eat gluten free. It’s just a coincidence that I love mochi and it happens to be made with rice flour which is gluten free. Yay! These cupcakes are perfectly unassuming with a secret red bean surprise inside. These cupcakes are rich with vanilla and they are moist and chewy from the mochi. Also, they’re not overly sweet like regular cupcakes. I love that I can come home after a long day, throw these guys in the oven, and have the perfect little dessert in no time. Don’t hesitate to give this recipe a test run–you won’t regret it!

Some people, like The Fiancé, aren’t crazy about cupcakes because they find them too sweet. I’m certainly not one of those people, but since I live with one, I get it. I usually try to sneak in some unconventional recipes that will please the savory-over-sweet crowd. Got any ideas? Share them with me in the comments below!

Serves 24 cupcakes

Vanilla Red Bean Mochi Cupcakes

20 minPrep Time

40 minCook Time

1 hrTotal Time

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    Vanilla Red Bean Mochi Cupcakes
  • 1 box 16 oz. Mochiko (Japanese sweet rice flour)
  • 1 1/4 cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 cups Red Bean Paste
  • 1 1/2 tablespoons Vanilla Bean Paste
  • 1 1/2 cups Whole Milk, room temperature
  • 1/2 cup Vegetable Oil
  • 1/4 cup Sour Cream
  • 3 Large Eggs, room Temperature
  • Vanilla Bean Frosting
  • 1/2 cup Unsalted Butter, room temperature
  • 6oz. Cream Cheese, room temperature
  • 3 cups Powdered Sugar
  • 2 teaspoons Vanilla Bean Paste
  • 3 tablespoons Whole Milk


    Vanilla Red Bean Cupcakes
  1. Preheat oven to 375 degrees.
  2. Whisk all the dry ingredients in a medium bowl and set aside.
  3. In a large bowl, combine the eggs, milk, and oil.
  4. Add dry ingredients and stir until incorporated.
  5. Fold white chocolate chips into the batter.
  6. Spoon batter in a muffin pan lined with baking cups and bake for 30 to 35 minutes. DO NOT over-bake or the cupcakes will become too hard.
  7. Vanilla Bean Frosting and Assembly
  8. Cream together butter, cream cheese, and vanilla bean paste.
  9. Add powdered sugar a 1/2 cup at a time until fully incorporated.
  10. Mix in whole milk until fully incorporated. Frosting should be smooth and be able to hold stiff peaks.