Description
Delicious and fluffy cotton cheesecake cupcakes that melt in your mouth.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/2 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add heavy cream, eggs, and vanilla extract. Mix well.
- Gradually add flour and salt. Stir until just combined.
- Pour the batter into cupcake liners in a muffin tin.
- Bake for 25-30 minutes or until set.
- Let cool before serving.
Notes
- Store in the refrigerator for up to 3 days.
- Top with fresh fruit or whipped cream if desired.
- Adjust baking time for mini cupcakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Cotton Cheesecake Cupcakes, Cheesecake, Cupcakes, Dessert