Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy cupcakes capturing the essence of Japanese cotton cheesecake, perfect for gatherings or cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven and prepare the muffin tin by lining it with paper liners.
- Mix the softened cream cheese, milk, and melted butter until smooth.
- Add the sugar, egg yolks, and vanilla extract into the cream cheese mixture, mixing until fully incorporated.
- Sift in the flour, cornstarch, and salt, mixing until combined.
- Beat the egg whites with cream of tartar until soft peaks form.
- Fold the egg whites into the cream cheese mixture until no white streaks remain.
- Divide the batter evenly into the prepared muffin tins.
- Bake for 15-20 minutes or until lightly golden and a toothpick comes out clean.
- Let them cool before serving.
Notes
Enjoy with fruit sauce or whipped cream, and store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg