Description
Fluffy Japanese cotton cheesecake cupcakes are light and airy treats that melt in your mouth.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 320°F (160°C).
- In a saucepan, melt cream cheese, sugar, milk, and butter together over low heat.
- Remove from heat and let cool slightly.
- Whisk in eggs one at a time until smooth.
- Sift in flour and salt, then mix until combined.
- Add vanilla extract and mix well.
- Pour the batter into cupcake liners in a muffin tin.
- Bake for 25-30 minutes or until golden.
- Let cool before serving.
Notes
- Use room temperature ingredients for better mixing.
- Do not open the oven door while baking.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: fluffy japanese cotton cheesecake cupcakes