Why Make This Recipe
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on traditional cheesecake. These cupcakes are light, fluffy, and just the right amount of sweet. They are perfect for dessert or as a snack. If you want to impress friends and family with a unique treat, these cupcakes are a great choice.
How to Make Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup whole milk
- 1 tbsp lemon juice
Directions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and mix until creamy.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Sift in the flour gradually while mixing on low speed.
- Pour in the milk and lemon juice, mixing gently until everything is combined.
- Fill the cupcake liners three-quarters full with batter.
- Bake for 25-30 minutes or until golden brown on top. Allow to cool before serving.
How to Serve Fluffy Japanese Cotton Cheesecake Cupcakes
These cupcakes are best served slightly warm or at room temperature. You can dust them with powdered sugar or serve them with fresh fruit for extra flavor. They make a nice dessert for parties or a sweet treat for a cozy afternoon at home.
How to Store Fluffy Japanese Cotton Cheesecake Cupcakes
To store the cupcakes, keep them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Fluffy Japanese Cotton Cheesecake Cupcakes
- Make sure the cream cheese is at room temperature for easier mixing.
- For more flavor, add a hint of vanilla extract to the batter.
- Avoid overmixing once you add the flour, so the cupcakes remain light and fluffy.
Variation
You can experiment with different flavors by adding cocoa powder for chocolate cupcakes or matcha powder for a green tea version. You may also use different citrus juices for a twist on the classic lemon flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture may not be as fluffy.
Q: What should I do if the cupcakes sink in the middle?
A: This can happen if the batter is overmixed or if the oven temperature is too low. Make sure to mix gently and check your oven temperature with a thermometer.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can make them a day in advance. Just store them properly in the refrigerator until you’re ready to serve.
Fluffy Japanese Cotton Cheesecake Cupcakes
Light, fluffy, and subtly sweet, these Japanese Cotton Cheesecake Cupcakes are a delightful treat perfect for dessert or snacks.
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup whole milk
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and mix until creamy.
- Add the eggs one at a time, making sure each one is fully mixed in before adding the next.
- Sift in the flour gradually while mixing on low speed.
- Pour in the milk and lemon juice, mixing gently until everything is combined.
- Fill the cupcake liners three-quarters full with batter.
- Bake for 25-30 minutes or until golden brown on top. Allow to cool before serving.
Notes
Serve slightly warm or at room temperature. Dust with powdered sugar or serve with fresh fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg