Japanese Cotton Cheesecake Cupcakes
Light and airy Japanese Cotton Cheesecake Cupcakes that are forgiving and perfect for any occasion.
Ingredients
For the Cupcakes
- 1 cup cream cheese Use Trader Joe's for best results.
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs Room temperature.
- 1/4 cup all-purpose flour Texture matters more than branding.
- 1/4 cup cornstarch Provides structure.
- 1 teaspoon vanilla extract
- a pinch salt Enhances flavors.
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a cupcake tin with liners.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar, milk, and butter, mixing until well combined.
- Add eggs one at a time, beating well after each addition. Stir in flour, cornstarch, vanilla extract, and salt until everything is incorporated.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
Baking
- Bake for about 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve chilled or at room temperature.
Notes
For best texture, use room-temperature ingredients. If tops brown too quickly, tent with foil.