Japanese Cotton Cheesecake Cupcakes
Delightful, fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth, perfect for any occasion.
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
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners.
Mixing
- In a mixing bowl, beat the softened cream cheese and half of the granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
Combining Ingredients
- 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
- Pour the batter into the lined cupcake tin, filling each liner about 2/3 full.
- 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
- After baking, let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Serving
- 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.