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Japanese Cotton Cheesecake Cupcakes

Light and Fluffy Japanese Cotton Cheesecake Cupcakes Bliss

Delight in these Japanese Cotton Cheesecake Cupcakes, offering a light and fluffy texture that melts in your mouth.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese softened
  • 3/4 cup Granulated Sugar
  • 1/4 cup Milk
  • 3 large Eggs (separated)
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose Flour sifted
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
For Dusting
  • 1 cup Powdered Sugar

Equipment

  • muffin tin
  • Mixing bowl
  • hand mixer
  • Spatula
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, blend the softened cream cheese and granulated sugar until smooth and fluffy.
  3. Incorporate the milk, egg yolks, and vanilla extract into the cream cheese mixture.
  4. Sift together the all-purpose flour and cornstarch into the wet mixture and stir until smooth.
  5. Whip egg whites with salt until soft peaks form, then gradually add sugar and whip to stiff peaks.
  6. Fold the whipped egg whites into the cream cheese batter in three parts.
  7. Fill cupcake liners with the batter about ¾ full.
  8. Bake in the preheated oven for approximately 30 minutes.
  9. Cool completely for 10-15 minutes in the tin and dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 10IUCalcium: 5mgIron: 2mg

Notes

These cupcakes can be stored in an airtight container for up to 3 days or frozen for up to a month. Dust with powdered sugar just before serving for added elegance.

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