Fluffy Japanese Cotton Cheesecake Cupcakes
These airy delights are light and creamy, resembling a fluffy cloud of deliciousness.
Servings: 12 servings
Calories: 120kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- Powdered sugar for dusting
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together cream cheese, butter, and milk until smooth.
- Add egg yolks and granulated sugar to the mixture and whisk until well combined.
- Sift in the flour and cornstarch and mix until no lumps remain.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in batches, being careful not to deflate them.
- Pour the batter into the lined muffin tin, filling each about 3/4 full.
- Bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean.
- Allow to cool before dusting with powdered sugar.
Notes
Serve with fruit, whipped cream, or tea. Store in the fridge up to 3 days or freeze for 1 month. Add vanilla or citrus zest for flavor variation.
Nutrition
Calories: 120kcal | Fat: 7g