Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and subtly sweet treats that combine the delicate texture of a classic Japanese cheesecake with the convenient, individual cupcake form. Perfect for dessert or a special snack, these cupcakes feature a smooth cream cheese base enriched with eggs and vanilla, baked to a soft, cloud-like consistency.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 320°F (160°C). Line a cupcake tin with paper liners to prevent sticking and aid easy removal.
- Beat Cream Cheese and Sugar: In a large mixing bowl, use a mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. This ensures a lump-free, silky batter.
- Add Eggs Gradually: Incorporate the eggs one at a time into the mixture, mixing on low speed to combine each fully without overmixing. This helps maintain the batter’s light texture.
- Mix in Liquids: Add the whole milk and vanilla extract to the batter and mix until they are well blended, creating a smooth, homogeneous mixture.
- Fold in Dry Ingredients: Sift the cake flour and baking powder to avoid lumps and gently fold them into the wet mixture. Folding preserves the airiness essential for the cottony texture.
- Add Lemon Juice: Stir in the lemon juice just until combined, which adds a subtle brightness and helps balance the sweetness.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly golden and a skewer inserted comes out clean.
- Cool and Serve: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve once cooled for the best texture and flavor.
Notes
- Ensure eggs and cream cheese are at room temperature for smoother batter and better rise.
- Do not overmix the batter after adding the flour to keep the cupcakes light and fluffy.
- Filling cupcake liners only halfway allows room for the cupcakes to rise properly without spilling.
- Allow cupcakes to cool completely before removing liners if you want a cleaner presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
