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Japanese Cotton Cheesecake Cupcakes

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Irresistibly fluffy and light, these Japanese Cotton Cheesecake Cupcakes deliver a nostalgic hug-in-a-cup comfort, perfect for any occasion.

Ingredients

Scale
  • 200g cream cheese
  • 50g unsalted butter
  • 120ml milk
  • 3 large eggs
  • 100g granulated sugar
  • 60g all-purpose flour
  • 20g cornstarch
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat your oven to 160°C (320°F) and line a muffin tin with cupcake liners.
  2. Combine the cream cheese and unsalted butter in a heatproof bowl, melting them over simmering water until smooth.
  3. Stir in the milk, vanilla extract, and eggs one by one, mixing well after each addition.
  4. Whisk together the flour, cornstarch, sugar, and salt in another bowl.
  5. Add the dry mixture to the cream cheese mixture, stirring gently until fully combined.
  6. Pour the batter into cupcake liners, filling them about three-quarters full, and bake for about 25-30 minutes.
  7. Cool the cupcakes in the oven with the door slightly ajar for about 10 minutes, then cool them completely on a wire rack.
  8. Dust with powdered sugar or serve plain.

Notes

For a healthier option, consider using coconut sugar or natural sweeteners. These cupcakes can also be frozen for up to a month.

Nutrition

Keywords: Japanese cheesecake, cupcakes, dessert, fluffy, light, baking

Find it online: https://platefulkitchen.com/japanese-cotton-cheesecake-cupcakes/