Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and incredibly delicious, perfect for any dessert lover.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift in the flour and cornstarch, then mix until just combined.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until no white streaks remain.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use full-fat cream cheese.
- These cupcakes can be served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes, Japanese cheesecake, dessert recipes