Description
Light and fluffy Japanese Cotton Cheesecake Cupcakes that feel like eating clouds, perfect for sharing.
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 4 large eggs (room temperature)
- 3/4 cup sugar (plain white)
- 1/4 cup milk (whole)
- 1/4 cup unsalted butter
- 1 cup cake flour (or 1 cup all-purpose flour, sifted)
- 1 tbsp cornstarch
- 1 tbsp lemon juice (fresh or bottled)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare your cupcake tray with liners.
- In a bowl, beat the cream cheese until smooth.
- Add the sugar, eggs, milk, and melted butter to the cream cheese, mixing until well combined.
- In another bowl, sift together the cake flour, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Lastly, fold in the lemon juice and vanilla extract.
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake in a water bath for about 25-30 minutes or until set.
- Once baked, let the cupcakes cool in the oven with the door cracked open.
- Store cooled cupcakes in an airtight container and refrigerate.
Notes
For best results, cool cupcakes in the oven with the door cracked to avoid shrinkage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg