Description
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful fusion of lightness and flavor, reminiscent of your favorite café in Tokyo. With their airy texture and subtle sweetness, these cupcakes melt in your mouth, making them the perfect treat for any occasion. Easy to whip up, they are a hit with both seasoned bakers and novices alike. Serve them warm or chilled for a refreshing dessert experience that will impress everyone.
Ingredients
Scale
- 4 large eggs (room temperature)
- 8 oz full-fat cream cheese
- 1 cup granulated sugar
- ½ cup whole milk
- ¼ cup unsalted butter (melted)
- 1 cup all-purpose flour (sifted)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, blend cream cheese and melted butter until smooth. Gradually add sugar and mix until creamy.
- Incorporate eggs one at a time, ensuring each is fully mixed before adding the next.
- Sift together flour, cornstarch, and lemon juice; fold gently into the mixture until just combined.
- Pour batter into lined tins and bake for 15-20 minutes or until slightly golden.
- Cool in tins for 10 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (55g)
- Calories: 126
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 71mg