Fluffy Japanese Cotton Cheesecake Cupcakes
Light and airy cupcakes with a creamy texture, inspired by traditional Japanese cheesecake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 250g cream cheese
- 50g unsalted butter
- 3 large eggs, separated
- 40g granulated sugar
- 1 teaspoon vanilla extract
- 80ml milk
- 40g all-purpose flour
- 10g cornstarch
- A pinch of salt
Instructions
- Preheat the oven and prepare cupcake liners by lining a muffin tin with them.
- Melt cream cheese and butter together in a double boiler until smooth.
- Combine egg yolks, milk, and vanilla extract into the mixture after it cools slightly.
- Sift in the flour and cornstarch, stirring until fully combined.
- Whip egg whites in a separate bowl until foamy, then gradually add sugar, whisking until stiff peaks form.
- Fold the whipped egg whites into the cream cheese mixture gently in three additions.
- Fill each muffin tin with batter about 2/3 full.
- Bake in a water bath for 20-25 minutes until tops are lightly golden.
- Cool the cupcakes before serving.
Notes
Serve with fresh berries and a dusting of powdered sugar, or with whipped cream for an extra treat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg