Fluffy Japanese Cotton Cheesecake Cupcakes: The Best Sweet Escape
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and make for an unforgettable dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 120 grams cream cheese
- 30 grams unsalted butter
- 60 ml milk
- 60 grams cake flour
- 20 grams cornstarch
- 100 grams granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 160°C (320°F) and prepare a cupcake tin.
- In a bowl, melt the cream cheese and butter together.
- Mix in the milk until smooth.
- Sift together the cake flour and cornstarch, then gradually add to the cream cheese mixture.
- In another bowl, beat the egg whites until foamy, then gradually add in the sugar and continue to whip until stiff peaks form.
- Gently fold the egg whites into the cheese mixture.
- Spoon the batter into the cupcake tin.
- Bake for about 20-25 minutes until golden and set.
- Let cool before serving.
Notes
- Ensure all ingredients are at room temperature.
- Do not overmix the batter to maintain fluffiness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 0 grams
- Protein: 3 grams
- Cholesterol: 45 mg
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes, dessert, Japanese cheesecake