Description
Light, fluffy, and decadently creamy Japanese cotton cheesecake cupcakes that evoke beautiful memories and perfect for special moments.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large eggs, separated
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, beat the cream cheese, granulated sugar, and softened butter until smooth and creamy.
- Add in the egg yolks, milk, and vanilla extract, and mix well.
- Sift in the flour, cornstarch, and salt, and mix until just combined.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gently fold the egg whites into the cheesecake mixture.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes until fluffy and slightly golden.
- Allow to cool before serving.
Notes
Serve alongside fresh berries or whipped cream, and pair with tea or coffee for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Japanese cheesecake, cupcakes, fluffy dessert, baking, sweet treats