Japanese Cotton Cheesecake Cupcakes: The Best Light & Fluffy Treat
These Japanese Cotton Cheesecake Cupcakes are the ultimate light and fluffy treat, perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup cake flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 320°F (160°C).
- In a bowl, beat the cream cheese, sugar, milk, and vegetable oil until smooth.
- Add in the eggs one at a time, mixing well.
- Sift in the cake flour, baking powder, and salt; mix until just combined.
- Pour the batter into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a fluffier texture, separate the egg whites and beat them until stiff peaks form, then fold into the batter.
- Serve chilled for best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese Cotton Cheesecake, cupcakes, light dessert