Cheese and Cranberry Cupcake made with Rice Flour

Cheese and Cranberry Cupcake made with Rice Flour

This is a cranberry filled moist cupcake made with rice flour. I topped it with jam and cream cheese.

Ingredients: 6 muffin cups (7 cm)

◎ Rice flour
100 g
◎ Baking powder
1/2 teaspoon
◎ Granulated sugar
40 g
50 g
Dried cranberries
30 g + 6 cranberries for topping
Cream cheese
100 g
Jam (Cranberry or berry jam of your choice)
2 tablespoons


1. Bring the cream cheese to room temperature. Microwave the butter (for about 1 minute at 500 - 600W) to melt.
2. Add the jam to the cream cheese and mix well. Preheat the oven to 180℃.
3. Combine the ingredients marked ◎ in a bowl, and mix well.
4. Add the beaten egg and melted butter, and mix.
5. Add 30g of cranberries and mix in.
6. Pour the dough into the cups evenly.
7. Put a mound of the mixture made at Step 2 on top. Put a cranberry for topping in the center of the cake. Bake in the oven for about 20 minutes at 180℃.
8. Done. Cool in the mold.
9. When they have cooled, take out of the mold and serve on a plate. Wrap tightly with plastic film if you don't eat them right away.

Story Behind this Recipe

I love cranberry and cream cheese muffins and pound cakes. I wanted to bake the same flavor in a different shape, so I created this recipe.