Description
Japanese cotton cheesecake cupcakes are light and fluffy treats that combine the texture of cheesecake with the convenience of cupcakes.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C).
- Line a cupcake pan with paper liners.
- In a bowl, melt cream cheese, butter, and milk together.
- In another bowl, whisk eggs and sugar until fluffy.
- Combine the cream cheese mixture with the egg mixture.
- Sift in flour and salt, then mix until smooth.
- Add vanilla extract and stir.
- Pour batter into cupcake liners, filling them halfway.
- Bake for 20-25 minutes until set.
- Let them cool before serving.
Notes
- Store in the refrigerator for up to 3 days.
- Best served chilled.
- Can be topped with fruit or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: japanese cotton cheesecake cupcakes, cheesecake cupcakes, japanese dessert, cotton cheesecake