Description
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and creamy desserts perfect for any occasion.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs
- 60g granulated sugar
- 40g all-purpose flour
- 20g cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- Line a muffin tin with cupcake liners.
- In a bowl, melt cream cheese and butter together.
- Add milk and mix until smooth.
- Separate eggs; beat egg whites until frothy.
- Gradually add sugar to egg whites, beating until stiff peaks form.
- In another bowl, mix egg yolks with flour, cornstarch, salt, and vanilla.
- Combine egg yolk mixture with cream cheese mixture.
- Fold in egg whites gently until fully incorporated.
- Pour batter into cupcake liners.
- Bake for 15-20 minutes until golden.
- Cool before serving.
Notes
- Ensure all ingredients are at room temperature.
- Do not overmix the batter.
- Cool cupcakes in the tin for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese Cotton Cheesecake Cupcakes, Cheesecake Cupcakes, Light Desserts