Description
Light, fluffy, and incredibly creamy cotton cheesecake cupcakes with a delicate texture that melts in your mouth. These Japanese-inspired treats are perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon lemon juice
Instructions
- Preparation: Preheat oven to 320°F (160°C) and line cupcake pan with paper liners
- Cream Base: Beat softened cream cheese until completely smooth, then gradually add sugar mixing until creamy
- Add Eggs: Incorporate eggs one at a time, ensuring each is fully mixed before adding the next
- Dry Ingredients: Sift flour gradually while mixing on low speed to prevent lumps
- Final Mix: Pour in milk and lemon juice, mixing gently until just combined
- Fill and Bake: Fill liners three-quarters full and bake 25-30 minutes until golden brown on top
- Cool: Allow to cool completely before serving for best texture
Notes
- Ensure cream cheese is completely softened at room temperature for 2-3 hours to prevent lumps in your batter
- Use room temperature eggs as they incorporate more easily and create better volume in the final product
- Don’t overfill liners as these cupcakes rise significantly during baking and may overflow
- Test doneness by gently tapping the pan – cupcakes should jiggle slightly but not be liquid in center
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 185 calories
- Sugar: 17g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cotton cheesecake cupcakes, Japanese cheesecake, fluffy cupcakes, cream cheese dessert, light cheesecake, homemade cupcakes