Description
Japanese Cotton Cheesecake Cupcakes are light and fluffy treats that combine the texture of a cheesecake with the convenience of a cupcake.
Ingredients
Scale
- 6 oz cream cheese
- 1/4 cup unsalted butter
- 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 the oven to 320°F (160°C).
- In a bowl, beat the cream cheese and butter until smooth.
- Add sugar and mix until well combined.
- Pour in the milk and mix until smooth.
- In another bowl, whisk egg yolks and add to the cream cheese mixture.
- Sift in the flour, cornstarch, and salt. Mix until combined.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Line a muffin tin with cupcake liners and fill each liner with the batter.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with fresh fruit or whipped cream.
- Adjust baking time based on oven type.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese Cotton Cheesecake, Cupcakes, Dessert, Light, Fluffy