Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, with a light and airy texture that will have you coming back for more. Perfect for any occasion, these cupcakes are sure to impress your family and friends.
Ingredients
Scale
Cheesecake Batter:
- 8 oz Cream Cheese (full-fat)
- 1 cup Granulated Sugar
- 0.5 cup Milk (any type)
- 3 large Eggs (separated)
- 1 tsp Vanilla Extract
Dry Ingredients:
- 1 cup All-Purpose Flour (can substitute gluten-free flour)
- 2 tbsp Cornstarch
- 0.25 tsp Salt
Topping:
- 2 tbsp Powdered Sugar
Instructions
- Preheat the Oven: Preheat your oven to 320°F (160°C) and prepare a muffin tin with liners or parchment paper.
- Mix Cheesecake Batter: In a medium bowl, mix softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract, and mix until well-combined.
- Add Dry Ingredients: Sift in the all-purpose flour and cornstarch, stirring gently until smooth.
- Whip Egg Whites: In a separate bowl, whip egg whites and salt until stiff peaks form.
- Combine Batter: Fold whipped egg whites into the cream cheese batter in three additions.
- Fill Cupcake Liners: Divide batter among cupcake liners, filling each about â…” full.
- Bake: Bake for 30 minutes until lightly golden and set.
- Cool and Serve: Cool cupcakes in the tin, dust with powdered sugar, and serve.
Notes
- Make sure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 80mg