Fluffy Japanese Cotton Cheesecake Cupcakes
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, a treat that combines airy texture with irresistible sweetness. These cupcakes are the perfect addition to any tea time or special occasion, impressing guests with their lightness and elegant presentation. The magic lies in the whipped egg whites that create a soft, melt-in-your-mouth consistency, making them an unforgettable dessert. With simple ingredients and easy-to-follow steps, even novice bakers can achieve these gourmet cupcakes at home. Dust them with powdered sugar for an extra touch of sophistication, and enjoy the delicate flavor that pairs beautifully with fresh berries or a warm cup of tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, beat cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well.
- Sift in flour, cornstarch, and salt; combine until smooth.
- In another bowl, whip egg whites with remaining salt until soft peaks form. Gradually add sugar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three additions to maintain fluffiness.
- Fill muffin tins about 2/3 full with batter and bake for approximately 30 minutes or until golden.
- Allow cooling completely before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 140
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg