Description
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful fusion of airy cheesecake and moist cupcake, perfect for any occasion. These miniature treats feature a light, melt-in-your-mouth texture that will captivate your taste buds. With a balance of sweet and tangy flavors, they are as pleasing to the eye as they are to the palate. Whether served at casual get-togethers or elegant dinner parties, these cupcakes will impress your guests and keep them coming back for more. Plus, with easy-to-follow steps and customizable options, baking these heavenly delights is an enjoyable experience for bakers of all levels.
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 (or gluten-free flour)
- 2 tbsp cornstarch
- 0.25 tsp salt
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat oven to 325°F (160°C) and prepare a muffin pan with parchment 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.
- Beat egg whites in a separate bowl until stiff peaks form; gently fold into batter in thirds.
- Fill muffin cups three-quarters full with batter and bake for about 30 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack; dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg