Description
Transport yourself to sweet bliss with these airy Japanese Cotton Cheesecake Cupcakes, featuring a soft texture and creamy interior.
Ingredients
Scale
- 3 large eggs, separated
- 120g cream cheese
- 45g unsalted butter
- 100ml milk
- 60g sugar
- 1 tsp vanilla extract
- 40g all-purpose flour
- 20g cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C) and prepare your muffin tin with cupcake liners.
- Combine cream cheese, butter, and milk in a bowl and heat gently over low heat until smooth.
- Beat eggs with sugar and vanilla extract until light and fluffy.
- Mix the cooled cheese mixture into the egg mixture gently.
- Sift in flour, cornstarch, and salt, folding until just combined.
- Whisk egg whites with cream of tartar until soft peaks form.
- Fold egg whites into the batter gently to maintain volume.
- Pour batter into muffin tins, filling each liner halfway.
- Bake for 20-25 minutes until tops are golden and a toothpick inserted comes out clean.
- Let cool before dusting with powdered sugar.
Notes
Make-ahead tip: Prepare the cheese mixture a day in advance. Consider adding fruit purée for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg