Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Indulge in these delightful Fluffy Japanese Cotton Cheesecake Cupcakes that are light, airy, and bursting with creamy flavor. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 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
Cupcakes:
Instructions
- Preheat the Oven: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Mix Cream Cheese Mixture: In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
- Add Egg Yolks: Add the egg yolks one at a time, mixing well after each addition.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form.
- Fold Egg Whites: Gently fold the egg whites into the cream cheese mixture.
- Gradually Add Flour: Gradually sift in the flour and salt, folding until just combined.
- Bake: Pour the batter into the prepared muffin tin, bake for 20-25 minutes until 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.
Notes
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Japanese Cotton Cheesecake, Cupcakes, Fluffy Cupcakes, Cream Cheese Cupcakes
