Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and creamy with a delicate sweetness. Perfect as an elegant dessert or a special tea-time treat, they combine the softness of a cotton cheesecake in a convenient cupcake form, enriched with cream cheese, a hint of lemon, and a vanilla aroma.
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 the Oven: Preheat your oven to 320°F (160°C). Line a cupcake tin with paper liners to prepare it for the batter.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Eggs: Incorporate the eggs one at a time, mixing gently at low speed after each addition to maintain the batter’s lightness and avoid overmixing.
- Mix in Milk and Vanilla: Add the whole milk and vanilla extract to the mixture and continue mixing until all ingredients are well combined, creating a smooth batter base.
- Sift and Fold Dry Ingredients: Sift together the cake flour and baking powder to aerate and remove any clumps, then gently fold them into the batter using a spatula to maintain fluffiness.
- Add Lemon Juice: Stir in the lemon juice, mixing just until combined to add a subtle brightness that balances the richness of the cheesecake.
- Fill and Bake: Fill each cupcake liner halfway with the batter. Bake in the preheated oven for 20-25 minutes, or until the cupcakes are puffed, lightly golden, and a toothpick inserted comes out clean.
- Cool Before Serving: Remove the cupcakes from the oven and allow them to cool in the tin for several minutes before transferring to a wire rack to cool completely. Serve at room temperature for best texture and flavor.
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps and achieve a smooth batter.
- Folding the flour gently helps keep the batter airy for the characteristic cotton texture.
- Do not overbake; the cupcakes should be slightly jiggly but set to keep them moist and fluffy.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Optional: dust with powdered sugar or serve with fresh fruit for an enhanced presentation.
