Description
Cotton Cheesecake Cupcakes from Japan turn ordinary dessert time into a delightful cloud-like experience. Silky smooth and light as air, these mini treats will make your taste buds dance with pure happiness.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs
- 8 ounces (226 grams) full-fat cream cheese
- 1 cup (200 grams) granulated sugar
- 1 cup (120 grams) all-purpose flour
Binding Ingredients:
- 2 tablespoons (16 grams) cornstarch
- 12 cup (120 milliliters) whole milk
- 14 cup (57 grams) unsalted butter
Supporting Ingredients:
- 1 tablespoon (15 milliliters) lemon juice
Instructions
- Warm your oven to a precise 320°F (160°C) and arrange 12 cupcake liners inside a standard muffin tin.
- Combine 8 ounces of full-fat cream cheese with ¼ cup melted unsalted butter in a mixing bowl. Whisk until your mixture becomes completely smooth and uniform.
- Add 1 cup granulated sugar gradually, beating until the mixture transforms into a creamy, silky texture.
- Crack 4 room-temperature eggs into the bowl, introducing them one at a time. Thoroughly blend each egg before incorporating the next, ensuring a perfectly integrated batter.
- Softly sift 1 cup all-purpose flour and 2 tablespoons cornstarch together. Gently fold these dry ingredients into your cream cheese mixture, adding 1 tablespoon lemon juice. Mix until ingredients are just combined—avoid overmixing.
- Carefully distribute the batter among your prepared cupcake liners, filling each about three-quarters full.
- Slide the muffin tin into the preheated oven and bake for 15-20 minutes, watching for a delicate golden color and slight rising of the cupcakes.
- Remove the cupcakes and let them rest inside the tin for 10 minutes, allowing them to settle and cool gradually.
- Transfer the cupcakes to a wire cooling rack, letting them reach room temperature before serving.
Notes
- Ensure cream cheese and butter are at room temperature for the smoothest, most velvety texture when blending.
- Fold flour mixture gently to prevent overmixing, which can cause dense, tough cupcakes instead of the signature light, airy Japanese cotton texture.
- Use a water bath (bain-marie) during baking to create even, gentle heat and prevent cracking on the surface of your cheesecake cupcakes.
- If dairy is a concern, swap regular cream cheese for a lactose-free version and use plant-based butter to make these cupcakes more accessible for sensitive diets.
- Prep Time: Approximately 15 minutes
- Cook Time: 15-20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 12
- Calories: 226 kcal
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 110 mg