Description
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and incredibly delicious treats that combine the rich flavors of cheesecake with the airy texture of a soufflé. Perfect for any occasion!
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Add the sugar and mix until well combined.
- In a separate bowl, whisk the eggs and milk together, then add to the cream cheese mixture.
- In another bowl, sift together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Allow to cool before serving. Enjoy your fluffy cupcakes!
Notes
- For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the batter.
- These cupcakes can be served with a dusting of powdered sugar or fresh fruit on top.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg