Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and incredibly delicious, perfect for any dessert lover.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C).
- In a mixing bowl, combine cream cheese, sugar, milk, and butter until smooth.
- Separate the eggs and add the egg yolks to the cream cheese mixture, mixing well.
- Sift in the flour and salt, then mix until fully incorporated.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until no white streaks remain.
- Pour the batter into cupcake liners in a muffin tin.
- Bake for 25-30 minutes or until the tops are lightly golden.
- Let cool before serving.
Notes
- For best results, use room temperature ingredients.
- Do not open the oven door while baking to prevent collapsing.
- These cupcakes can be served with a dusting of powdered sugar or fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes, Japanese cheesecake, dessert recipes