Description
Light and rich Fluffy Japanese Cotton Cheesecake Cupcakes that are perfect for any occasion.
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 your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners or parchment paper.
- Beat the softened cream cheese and granulated sugar until the mixture is smooth.
- Add the milk, egg yolks, and vanilla extract. Mix well until fully combined.
- Sift in the all-purpose flour and cornstarch. Mix again until no lumps remain.
- Beat the egg whites with salt until soft peaks form. Gradually add in the granulated sugar while continuing to beat until stiff peaks form.
- Fold the whipped egg whites into the cream cheese mixture in three additions, ensuring you don’t deflate the mixture.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way full.
- Bake in your preheated oven for about 30 minutes, until the tops are lightly golden and the centers are set.
- Remove from the oven and let them cool completely in the tin.
- Dust the tops with powdered sugar and enjoy!
Notes
Serve with seasonal fruits, whipped cream, or ice cream. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg