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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth

These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful dessert that combines the richness of cheesecake with a light, melt-in-your-mouth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Use full-fat for best results.
  • 1 cup Granulated Sugar Provides sweetness.
  • 4 large Eggs Ensure they are at room temperature.
  • 1 cup Cake Flour Can substitute with gluten-free blend.
  • 1/2 cup Milk Can swap with almond milk.
  • 1 tbsp Lemon Juice Enhances flavor; lime juice can substitute.
  • 1/4 cup Butter Can use vegan butter for dairy-free option.
  • 1 cup Powdered Sugar Used for frosting, adjust sweetness to taste.

Equipment

  • mixing bowl
  • Electric mixer
  • Muffin tin
  • Baking dish for water bath

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and prepare your muffin tin with paper cupcake liners.
  2. In a mixing bowl, blend the cream cheese until smooth, then gradually add granulated sugar.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Sift together the cake flour and lemon juice; gently fold this mixture into the wet ingredients.
  5. Mix in the milk and melted butter until smooth and creamy.
  6. Prepare a water bath by filling a larger baking dish with hot water halfway.
  7. Bake in the preheated oven for approximately 30-35 minutes.
  8. Allow the cupcakes to cool in the muffin tin for about 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 80mgSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for best results. Monitor water bath levels while baking.

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