Description
These Japanese Cotton Cheesecake Cupcakes offer a delightful combination of light and fluffy texture with rich cheesecake flavor, changing the way you think about desserts.
Ingredients
Scale
- 8 oz Cream Cheese
- 4 Eggs
- 3/4 cup Granulated Sugar
- 1 cup Cake Flour
- 1/2 cup Milk
- 1/4 cup Butter, melted
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice or Zest
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tray with cupcake liners.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, then gradually add the granulated sugar.
- Add the eggs one at a time, ensuring each is fully mixed before adding the next.
- Sift together the cake flour and gradually fold it into the cream cheese mixture.
- Slowly pour in the milk and vanilla extract, folding gently until smooth.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for about 25 minutes, until golden and a toothpick comes out clean.
- Let cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a lighter version, whip egg whites and fold them in. Use pure vanilla extract for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: cheesecake, cupcakes, Japanese dessert, light dessert, cotton cheesecake
