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Japanese Cotton Cheesecake Cupcakes

Delightful, fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 160
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 8 oz Cream Cheese, softened
  • 1 cup Granulated Sugar, divided
  • 3 large Eggs, room temperature
  • 1/2 cup Milk
  • 1/2 cup All-Purpose Flour, sifted
  • 1/4 cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Lemon Zest for flavor
  • 1 tsp Vanilla Extract
  • a pinch Salt

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners.
Mixing
  1. In a mixing bowl, beat the softened cream cheese and half of the granulated sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
Combining Ingredients
  1. Add the milk, sifted all-purpose flour, cornstarch, baking powder, lemon zest, vanilla extract, and a pinch of salt into the mixture. Blend until well combined.
Baking
  1. Pour the batter into the lined cupcake tin, filling each liner about 2/3 full.
  2. Bake in the preheated oven for about 20-25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Cooling
  1. After baking, let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar or top with your favorite fruits, then serve your delightful cupcakes.

Notes

Ensure your cream cheese is fully softened for a lump-free batter. Sifting the dry ingredients adds to the light texture. If cupcakes brown too quickly, cover with aluminum foil halfway through baking. Let cupcakes cool completely before serving.