Description
Light and fluffy Japanese Cotton Cheesecake Cupcakes with a creamy filling and a touch of lemon.
Ingredients
Scale
- 8 oz (225g) Cream Cheese, full-fat
- 3 large Eggs, room temperature
- 1/2 cup (100g) Granulated Sugar
- 1 cup (240ml) Whipped Cream
- 1 cup (120g) All-Purpose Flour
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1/2 cup (120ml) Milk
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with cupcake liners.
- Melt the cream cheese with the milk over a gentle heat, then allow it to cool slightly.
- Beat the eggs and sugar together until pale and fluffy.
- Add the melted cream cheese mixture to the beaten eggs and mix well.
- Sift in the all-purpose flour and mix until smooth.
- Fold in the whipped cream gently using a rubber spatula.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 15-20 minutes until puffed and lightly golden on top.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cupcakes can be made ahead and refrigerated. They store well in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 135
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg