Japanese Cotton Cheesecake Cupcakes: The Best Easy Recipe for Home Chefs
Experience the light and airy delight of Japanese Cotton Cheesecake Cupcakes, perfect for any dessert lover.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C).
- In a mixing bowl, combine cream cheese, sugar, milk, and butter until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, vanilla extract, flour, and cornstarch until just combined.
- Pour the batter into cupcake liners in a muffin tin.
- Bake for 25-30 minutes or until slightly golden on top.
- Let cool before serving.
Notes
- Make sure all ingredients are at room temperature for the best results.
- These cupcakes are best enjoyed fresh but can be stored in the fridge for a couple of days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Japanese Cotton Cheesecake, cupcakes, easy recipe, home chefs