Description
Delightful Fluffy Japanese Cotton Cheesecake Cupcakes that are airy, light, and perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese (full-fat, softened)
- 1/4 cup unsalted butter (softened)
- 1/2 cup sugar
- 3 large eggs
- 1/3 cup whole milk (or almond/soy milk)
- 1 cup cake flour (sifted)
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) and line a cupcake pan with liners.
- In a large bowl, mix the softened cream cheese, sugar, and butter until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour in the milk and vanilla extract, mixing until combined.
- Gently fold in the sifted cake flour and baking powder until fully combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners and bake for about 20 minutes or until golden.
- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack.
Notes
For best results, use room temperature ingredients and avoid overmixing. Top with powdered sugar or whipped cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg