Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try! Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake. Light and airy, with a hint of sweetness, they are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cupcake Batter:
- 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: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Mix the batter: 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 egg whites into the cream cheese mixture. Gradually sift in the flour and salt, folding until just combined.
- Bake: 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.
- Cool: Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Japanese, Cotton Cheesecake, Cupcakes, Fluffy, Dessert, Baking
