Japanese Cotton Cheesecake Cupcakes
Light and fluffy Japanese Cotton Cheesecake Cupcakes that bring joy with every bite, combining the richness of cheesecake and the airiness of a soufflé.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, softened
- 3 large eggs, separated
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 320°F (160°C). Line a cupcake pan with liners.
- Combine cream cheese, sugar, and butter in a large bowl until creamy.
- Add the egg yolks one by one, mixing well after each addition. Incorporate milk and vanilla extract into the mixture.
- Sift in the all-purpose flour and cornstarch, mixing until smooth.
- Beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until no streaks remain.
- Fill the cupcake liners halfway with batter.
- Bake for 15-20 minutes until lightly golden and a toothpick comes out clean.
- Let the cupcakes cool before serving.
Notes
Use room-temperature ingredients for a smoother batter. Avoid overbaking to maintain a light and fluffy texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg