Description
Indulge in these Fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth! Try this light dessert today and impress your guests!
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 line a muffin tin with cupcake liners.
- In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
- Sift in the all-purpose flour and cornstarch; stir until no lumps remain.
- In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and continue beating to stiff peaks.
- Gently fold whipped egg whites into the cream cheese mixture in three additions.
- Pour the batter into lined muffin tin cups, filling them about two-thirds full.
- Bake for approximately 30 minutes or until tops are lightly golden.
- Allow to cool completely before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 125
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Ensure all ingredients are at room temperature for better mixing. You can customize the flavors by adding citrus zest or matcha powder to the batter.