Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful fusion of creamy cheesecake and airy sponge cake, creating a dessert that feels as light as a cloud. With each bite, you’ll savor the perfect blend of sweetness and tanginess. These cupcakes are not only easy to make but also visually impressive, making them ideal for any occasion—from afternoon teas to festive gatherings. Indulge in these scrumptious treats that promise to elevate your dessert experience and leave everyone craving more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 8 oz cream cheese (full-fat)
- 4 tbsp unsalted butter (half a stick)
- ½ cup whole milk
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
Instructions
- Preheat oven to 320°F (160°C) and line muffin pan with cupcake liners.
- In a mixing bowl, beat cream cheese and butter until smooth.
- Add eggs one at a time and mix in granulated sugar until well combined.
- In another bowl, whisk together flour, cornstarch, and baking powder. Gradually fold into the creamy mixture.
- Stir in milk until the batter is smooth.
- Pour batter into the lined muffin pan and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 162
- Sugar: 14g
- Sodium: 134mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: - Ensure all ingredients are at room temperature for optimal mixing. - For added flavor, consider incorporating lemon zest or vanilla extract. - Store in an airtight container in the refrigerator for up to three days.