Description
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the airy texture of cotton cheesecake with the convenience of cupcakes. Each bite offers a creamy, melt-in-your-mouth experience, making them perfect for celebrations or a cozy dessert moment. These cupcakes can be enjoyed plain or dressed with your favorite toppings, guaranteed to impress family and friends alike.
Ingredients
Scale
- 3 large eggs, room temperature
- 8 oz cream cheese, full-fat
- 1/2 cup granulated sugar
- 1/4 cup whole milk (or non-dairy substitute)
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or lightly grease.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time and mix well. Pour in milk and combine until smooth.
- In another bowl, whisk together flour, baking powder, and lemon juice. Gradually fold into the wet mixture until just combined.
- Fill muffin tins two-thirds full with batter. Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
- Allow cooling in the pan for a few minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg