Description
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, a treat that perfectly marries lightness with rich, creamy flavor. These airy cupcakes are an elegant choice for any occasion, from casual gatherings to formal tea parties. Their melt-in-your-mouth texture is achieved through the careful incorporation of whipped egg whites into a smooth cream cheese base, creating a dessert that’s both simple to make and impressive to serve. With just a few pantry staples, you can whip up these charming treats in under an hour.
Ingredients
Scale
- 8 oz cream cheese
- 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
- For dusting: 1/4 cup powdered sugar
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Beat softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch; stir until lump-free.
- In a separate bowl, whip egg whites with salt until soft peaks form. Gradually add sugar and beat to stiff peaks.
- Gently fold whipped egg whites into the cream cheese mixture in three additions.
- Fill cupcake liners two-thirds full with batter.
- Bake for 30 minutes or until lightly golden and set in the center.
- Cool completely in the tin before serving and dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg