Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are a light, airy, and delightful twist on classic cheesecake. With a soft, cloud-like texture and a subtle sweetness, these cupcakes are perfect for tea time or dessert. They combine the creamy richness of cream cheese with the gentle rise of cake flour and the tangy brightness of lemon juice, creating a melt-in-your-mouth experience.
Ingredients
Scale
Cheesecake Batter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 320°F (160°C) and line a cupcake tin with paper liners to prepare for baking.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture becomes smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing on low speed to ensure each is fully combined without overbeating.
- Mix in Milk and Vanilla: Add the whole milk and vanilla extract, mixing until the ingredients are well integrated into the batter.
- Sift and Fold Dry Ingredients: Sift together the cake flour and baking powder, then gently fold them into the wet ingredients to maintain the batter’s airy texture.
- Add Lemon Juice: Stir in the lemon juice carefully until just combined to add a subtle tangy flavor.
- Fill Cupcake Liners: Pour the batter into the lined cupcake tin, filling each liner halfway to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are set and lightly golden.
- Cool Before Serving: Remove from the oven and allow the cupcakes to cool completely before serving to enhance their fluffy texture.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Use room temperature eggs to help achieve a smooth batter.
- Gently folding the dry ingredients helps keep the cupcakes light and fluffy.
- Do not overfill the cupcake liners to prevent overflow during baking.
- Cool completely to let the cupcakes set properly.
- These cupcakes are best served fresh but can be refrigerated for up to 2 days.
