Description
Indulge in the delightful experience of baking Fluffy Japanese Cotton Cheesecake Cupcakes that will leave your taste buds singing. These airy, melt-in-your-mouth cupcakes blend sweet and tangy flavors, making them an exquisite treat for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese (full-fat)
- 1 cup Granulated Sugar
- 0.5 cup Milk (any type)
- 3 large Eggs (separated)
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 2 tbsp Cornstarch
- 0.25 tsp Salt
- 2 tbsp Powdered Sugar
Instructions
- Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat cream cheese, sugar, milk, and vanilla until smooth.
- Incorporate egg yolks one at a time.
- In another bowl, whisk flour, cornstarch, and salt; gradually mix into the cream cheese mixture.
- In a separate clean bowl, whip egg whites until stiff peaks form then gently fold into the batter.
- Fill muffin tin two-thirds full with batter and bake for about 30 minutes or until golden brown.
- Cool completely and dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 143
- Sugar: 10g
- Sodium: 118mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg