Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and incredibly delicious treats that combine the rich flavors of cheesecake with the softness of cotton cake.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese until smooth, then add sugar, milk, and butter, mixing until well combined.
- In a separate bowl, whisk the egg yolks and add them to the cream cheese mixture along with vanilla extract.
- Sift in the flour, baking powder, and salt, mixing until just combined.
- In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the cream cheese mixture.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Allow the cupcakes to cool before dusting with powdered sugar and serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Make sure to fold the egg whites gently to maintain the fluffiness.
- These cupcakes can be served warm or chilled.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg