Description
Light and airy cupcakes with the creamy texture of Japanese cotton cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/2 cup milk
- 3 large eggs
- 1/4 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with liners.
- In a mixing bowl, beat the cream cheese, sugar, and milk until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour and cornstarch, then mix until just combined.
- Stir in the vanilla extract and salt.
- Pour the batter into the prepared cupcake liners, filling each about halfway.
- Bake for 20-25 minutes until the cupcakes are puffed and lightly golden.
- Allow to cool before removing from the pan.
- Dust with powdered sugar before serving.
Notes
Use room temperature ingredients for a smoother batter. Avoid overmixing to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese cheesecake, cupcakes, fluffy dessert, baking recipes, cotton cheesecake