Description
These fluffy Japanese cotton cheesecake cupcakes are light and airy, making them a delightful treat.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs
- 80g granulated sugar
- 50g all-purpose flour
- 10g corn starch
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- In a bowl, melt cream cheese and butter together.
- Add milk and mix until smooth.
- In another bowl, beat the eggs and sugar until pale.
- Combine the egg mixture with the cheese mixture.
- Sift in flour and corn starch, mix well.
- Add vanilla extract and stir.
- Pour batter into cupcake liners.
- Bake for 25-30 minutes or until set.
- Let cool before serving.
Notes
- Ensure ingredients are at room temperature.
- Do not open the oven while baking.
- Use a toothpick to check for doneness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: fluffy japanese cotton cheesecake cupcakes