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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for a Sweet Escape

Experience the delicious Fluffy Japanese Cotton Cheesecake Cupcakes, a dessert that reimagines classic cheesecake with a cloud-like texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert Recipes
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz cream cheese provides rich flavor
  • 0.25 cup granulated sugar sweetens cupcakes
  • 0.25 cup milk adds moisture
  • 2 large eggs acts as binder
  • 1 teaspoon vanilla extract enhances flavor
  • 0.5 cup all-purpose flour key structure ingredient
  • 0.5 teaspoon baking powder ensures rise

Equipment

  • muffin tin
  • Mixing Bowls
  • electric mixer
  • spatula
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and prepare a muffin tin with cupcake liners.
  2. Beat 8 oz of cream cheese until smooth, then mix in ¼ cup of granulated sugar.
  3. In a separate bowl, whisk together ¼ cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract.
  4. Sift ½ cup of all-purpose flour and ½ teaspoon of baking powder into the wet mixture and fold gently.
  5. Evenly pour the batter into the prepared cupcake liners, filling each about ¾ full.
  6. Bake for 25-30 minutes or until the tops are golden brown and springy to the touch.
  7. Let the cupcakes cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are room temperature for a smoother batter. Avoid overmixing the flour to maintain lightness.

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