Fluffy Japanese Cotton Cheesecake Cupcakes
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, where lightness meets rich flavor in a perfect bite. These airy treats are ideal for any occasion, from cozy tea parties to festive gatherings. With a melt-in-your-mouth consistency and an elegant presentation, they are sure to impress your guests and satisfy your sweet cravings. Easy to make and versatile enough for customization, these cheesecake cupcakes will quickly become a favorite in your dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in the all-purpose flour and cornstarch; stir until no lumps remain.
- In another bowl, whip egg whites and salt until soft peaks form. Gradually add more sugar, beating until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Divide batter evenly among cupcake liners, filling them two-thirds full.
- Bake for about 30 minutes or until tops are lightly golden and centers are set.
- Let cool completely in the muffin tin before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 140
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg