Fluffy Japanese Cotton Cheesecake Cupcakes
If you’re craving a light and indulgent dessert, Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect treat! These delightful cupcakes boast an airy texture that melts in your mouth, making them an ideal choice for any occasion—from cozy tea times to festive family gatherings. With just a few simple ingredients and straightforward steps, you can whip up these delicious cupcakes in no time. Serve them warm or chilled, and feel free to dress them up with powdered sugar or fresh fruit for a touch of elegance. Enjoy a little sweetness that’s sure to bring smiles all around!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Beat the softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in the flour and cornstarch; combine until smooth.
- In another bowl, whip egg whites with salt until soft peaks form. Gradually add more sugar and beat until stiff peaks develop.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Divide batter among cupcake liners, filling each about two-thirds full.
- Bake for approximately 30 minutes until lightly golden and set.
- Allow to cool completely in the tin before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 130 kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 85mg