Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy Japanese Cotton Cheesecake Cupcakes are a light and airy dessert with a rich, creamy flavor, inspired by the Japanese cotton cheesecake. These cupcakes melt in your mouth and are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
1 cup cream cheese
1/2 cup sugar
1/4 cup milk
1/4 cup unsalted butter
3 large eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
- Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Gradually sift in the flour and salt, folding it in until fully incorporated.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Lemon Zest: Add lemon zest for a refreshing citrus twist.
- Fruit Topping: Top with fresh berries or whipped cream for extra indulgence.
- Flavored Variants: Experiment with matcha powder or almond extract for a unique flavor profile.
- Storage: Store in an airtight container for up to 2 days. For best texture, serve at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
