Description
These Japanese Cotton Cheesecake Cupcakes are light, fluffy, and perfectly blend cream cheese with a airy texture, making them a delightful treat for any occasion.
Ingredients
Scale
6 oz cream cheese
softened
1/4 cup unsalted butter
at room temperature
1/2 cup granulated sugar
1/4 cup milk
3 large eggs
separated
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a large bowl, beat the softened cream cheese and unsalted butter until creamy and smooth.
- Add the granulated sugar and continue to mix until well combined.
- Mix in the milk and egg yolks one at a time, followed by the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- In another bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
- Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for 25-30 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra touch, sprinkle some powdered sugar on top before serving or add a fruit compote for enhanced flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 165 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Japanese Cotton Cheesecake Cupcakes, cheesecake, cupcakes, dessert, Japanese dessert