Description

Delight in these Fluffy Japanese Cotton Cheesecake Cupcakes that are light as air and irresistibly delicious. These delicate treats combine the richness of cream cheese with the airy texture of a traditional sponge cake, creating a delightful fusion of flavors.

Ingredients

Scale

Cheesecake Cupcakes:

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

For Dusting:

1/4 cup powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 320°F (160°C) and prepare a muffin tin with liners or parchment paper.
Mix Cream Cheese: In a bowl, beat cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
Add Dry Ingredients: Sift in flour and cornstarch, mix until smooth.
Whip Egg Whites: In a separate bowl, beat egg whites and salt until soft peaks form. Gradually add granulated sugar, beat until stiff peaks form.
Combine Mixtures: Gently fold whipped egg whites into cream cheese mixture in three additions.
Fill Cupcake Liners: Divide batter among liners, filling 2/3 full.
Bake: Bake for 30 minutes until golden and set.
Cool and Serve: Allow to cool in the tin, dust with powdered sugar before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 14g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 6g
Cholesterol: 105mg