Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy Japanese cotton cheesecake baked in cupcake form for the perfect cloud-like treat.
Ingredients
Ingredients
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 8 oz full-fat cream cheese at room temperature
- 4 tbsp unsalted butter at room temperature
- 1/2 cup whole milk warmed
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
Instructions
- Preheat the oven to 320°F and line a 12-cup muffin pan with cupcake liners.
- In a large mixing bowl, beat the cream cheese and butter together with a hand mixer until completely smooth and slightly fluffy.
- Add the granulated sugar to the cream cheese mixture and beat until the mixture looks creamy and pale.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl so the batter is smooth and cohesive.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
- Gently fold the dry ingredients into the cream cheese mixture in 2 to 3 additions, using a spatula and light folding motions to keep the batter airy.
- When the dry ingredients are almost incorporated, slowly stir in the warm milk and mix just until the batter is smooth and pourable with no streaks of flour.
- Divide the batter evenly among the 12 lined muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Bring the cream cheese, butter, eggs, and milk to room temperature so the batter mixes smoothly and bakes up fluffy instead of dense.
- The cupcakes may deflate slightly as they cool; this is normal for Japanese cotton cheesecake and does not affect the soft, creamy texture.
- The cupcakes may deflate slightly as they cool; this is normal for Japanese cotton cheesecake and does not affect the soft, creamy texture.