Description
Soft and fluffy Japanese cotton cheesecake cupcakes.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 320°F (160°C).
- In a bowl, mix cream cheese, sugar, and butter until smooth.
- Add milk and vanilla extract. Mix well.
- In another bowl, whisk eggs and then combine with the cream cheese mixture.
- Sift in flour and cornstarch. Mix until no lumps remain.
- Pour the batter into cupcake liners in a muffin tin.
- Bake for 25-30 minutes until set.
- Cool before serving.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the batter.
- Allow cupcakes to cool in the pan for 10 minutes before transferring.
- Prep Time: 15 minutes
- Cook Time: 30 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: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese Cotton Cheesecake Cupcakes