Fluffy Japanese Cotton Cheesecake Cupcakes
These cupcakes are light, airy, and reminiscent of traditional Japanese cheesecake, offering a creamy interior with delightful sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 120g cream cheese
- 40g unsalted butter
- 100ml milk
- 60g all-purpose flour
- 20g cornstarch
- 60g sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C) and prepare a cupcake tray with liners.
- Beat the cream cheese and butter until smooth and creamy. Gradually add the milk and mix well.
- Sift together the all-purpose flour, cornstarch, and salt in a separate bowl. Incorporate this mixture into the cream cheese blend without overmixing.
- Whip the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Fold the egg whites into the cream cheese mixture in three batches gently.
- Pour the batter evenly into the cupcake liners and tap the tray gently on the counter.
- Bake for 20-25 minutes or until the cupcakes are puffed and lightly golden.
- Cool slightly before serving.
Notes
Ensure that cream cheese and eggs are at room temperature for best results. Be gentle when folding to retain air for a fluffy texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg