Description
Delicious Japanese cotton cheesecake cupcakes that are light and fluffy.
Ingredients
Scale
- 4 oz cream cheese
- 2 oz unsalted butter
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 320°F (160°C).
- In a bowl, melt cream cheese and butter together.
- Add milk and mix until smooth.
- In another bowl, whisk eggs and sugar until fluffy.
- Combine the two mixtures.
- Sift in flour and cornstarch, then add vanilla and salt.
- Mix until well combined.
- Pour batter into cupcake liners.
- Bake for 25-30 minutes until set.
- Let cool before serving.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the batter.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese Cotton Cheesecake Cupcakes