Description
Indulge in Fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth! Try this easy recipe today for a delightful dessert experience.
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 the oven to 320ยฐF (160ยฐC) and line a muffin tin with cupcake liners.
- In a bowl, beat the softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
- Sift in flour and cornstarch; stir until smooth.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add sugar while beating to stiff peaks.
- Gently fold whipped egg whites into the cream cheese mixture in three additions.
- Fill cupcake liners about two-thirds full with batter.
- Bake for about 30 minutes until tops are golden and set.
- Cool completely in the tin before dusting with powdered sugar and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Use room temperature ingredients for better mixing. Fold gently to maintain the airiness of the batter. Experiment with flavors by adding lemon zest or matcha powder for unique variations.