Description
Light and fluffy Japanese Cotton Cheesecake Cupcakes, perfect for any occasion. Enjoy these airy treats that feel like a cloud!
Ingredients
Scale
- 6 ounces cream cheese
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs
- 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 the oven to 320°F (160°C) and line a cupcake tin with paper liners.
- In a double boiler, melt the cream cheese and butter together until smooth. Stir it often to avoid any lumps.
- Once melted, remove from heat and stir in the milk and vanilla extract.
- In a separate bowl, whisk together the eggs and sugar until well combined.
- Gradually add the cream cheese mixture to the egg mixture, mixing well.
- Sift in the flour, cornstarch, and salt. Gently fold until just combined.
- In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cheesecake batter until no white streaks remain.
- Pour the batter into prepared cupcake liners, filling each about two-thirds full.
- Bake for 15-20 minutes or until the cupcakes are puffed and lightly golden.
- Turn off the oven and leave the cupcakes inside for another 15 minutes.
- Remove from the oven and allow to cool before serving.
Notes
Serve dusted with powdered sugar, paired with seasonal fruits, or topped with whipped cream and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg