Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy cupcakes inspired by the delightful Japanese cotton cheesecake experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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 the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Cream the cream cheese with granulated sugar until smooth.
- Add milk, egg yolks, and vanilla extract, mixing well.
- Sift in all-purpose flour and cornstarch until there are no lumps.
- Whip egg whites and salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
- Fold the whipped egg whites into the cream cheese mixture in three additions.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 30 minutes until the tops are lightly golden.
- Cool completely in the tin.
- Dust with powdered sugar and serve.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 7g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg