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Japanese Cotton Cheesecake Cupcakes

These light and airy cupcakes are a delightful twist on classic cheesecake, offering a soft, fluffy texture with a perfect balance of sweet and tangy flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treat
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 8 oz Cream Cheese, softened Soften it for a smooth batter.
  • 1 cup Sugar Sweetness that complements the cheese.
  • 3 large Eggs These provide structure and moisture.
  • 1/2 cup Milk Add richness and smoothness.
  • 1/4 cup Cake Flour Ensures lightness in the texture.
  • 1 tsp Baking Powder Helps the cupcakes rise.
  • 1 tbsp Lemon Juice Enhances the flavor profile.

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine softened cream cheese and sugar. Beat them together until smooth and creamy.
  3. Gradually add each egg, ensuring a well-blended mix after each addition.
  4. Pour in the milk and mix until fully integrated.
  5. Sift the cake flour and baking powder into the bowl and mix lightly until just combined.
  6. Drizzle in the lemon juice, incorporating it gently into the mixture.
  7. Fill each cupcake liner with batter around 2/3 full.
Baking
  1. Place in the preheated oven and bake for approximately 25-30 minutes or until they’re puffed and set.
  2. Let the cupcakes cool completely in the pan before removing and serving.

Notes

Serve these cupcakes with a cup of green tea, seasonal fruits, or a dollop of whipped cream. For the best flavor, let them chill for a few hours before serving.