Description
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and incredibly delicious treats that combine the rich flavors of cheesecake with the airy texture of a soufflé.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated 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 tsp vanilla extract
- 1/4 tsp 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 until smooth, then add sugar, milk, and butter, mixing until well combined.
- In a separate bowl, whisk the egg yolks and add them to the cream cheese mixture along with vanilla extract.
- Sift in the flour and cornstarch, mixing until just combined.
- In another bowl, beat the egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared muffin tin, filling each liner 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 tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, you can add a bit of lemon zest to the batter.
- These cupcakes are best served 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: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese Cotton Cheesecake Cupcakes, fluffy cheesecake cupcakes, Japanese dessert