Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicious treats that combine the rich flavor of cheesecake with the delicate texture of cotton cake.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a large mixing bowl, beat the cream cheese, sugar, and butter together until smooth and creamy. Add the milk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk the egg yolks and then gradually add them to the cream cheese mixture, mixing until fully incorporated.
- Sift the flour, cornstarch, and salt together, then fold them into the cream cheese mixture until just combined.
- In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full. Place the muffin tin in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the muffin tin.
- Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Turn off the oven and leave the cupcakes inside for an additional 10 minutes to cool gradually.
- Remove the cupcakes from the oven and let them cool completely before serving.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- For added flavor, mix in a teaspoon of lemon zest or a tablespoon of matcha powder to the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg