Japanese Cotton Cheesecake Cupcakes
Light, fluffy Japanese Cotton Cheesecake Cupcakes that provide a melt-in-your-mouth experience with every bite. Perfect for dessert lovers seeking a delightful treat!
Ingredients
For the cupcake batter
- 8 oz Cream cheese, softened Must be at room temperature
- 2 tbsp Butter, softened Must be at room temperature
- 1 cup Sugar, divided Separate half for mixing
- 3 large Eggs Must be at room temperature
- 1/4 cup Cake flour
- 1 tbsp Cornstarch
- 1/2 cup Milk
- 1 tsp Lemon juice Optional for flavor
- 1 tsp Vanilla extract
For garnishing
- Powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add half of the sugar and mix until combined.
- Layer in the eggs one at a time, ensuring each is fully integrated into the mixture before adding the next.
- In a separate bowl, mix the cake flour, cornstarch, and remaining sugar together. Gradually add this to the wet mixture while alternating with the milk, mixing until smooth. Stir in the lemon juice and vanilla extract.
Baking
- Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
- Place the muffin tin in the preheated oven and bake for about 15-18 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Once out of the oven, let the cupcakes cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Dust with powdered sugar before serving, and enjoy!
Notes
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Can be frozen individually for up to 3 months.