Fluffy Japanese Cotton Cheesecake Cupcakes: Delightfully Light Treats
These Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect light and airy dessert, ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 250 grams cream cheese
- 50 grams unsalted butter
- 100 milliliters milk
- 3 large eggs, separated
- 30 grams all-purpose flour
- 20 grams cornstarch
- 100 grams granulated sugar
- 1 pinch salt
Instructions
- Preheat the oven to 160°C (320°F).
- In a saucepan, mix cream cheese, butter, and milk over low heat until smooth.
- In a bowl, whisk egg yolks and gradually add the cream mixture.
- In another bowl, combine flour, cornstarch, and salt; then add it to the egg mixture.
- In a separate bowl, beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
- Fold egg whites into the cheesecake mixture gently until combined.
- Pour the batter into cupcake liners and bake for 25-30 minutes.
- Remove from oven and let cool before serving.
Notes
- For a sweeter cupcake, increase the sugar by 20 grams.
- Serve with a dusting of powdered sugar for a touch of elegance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 0 grams
- Protein: 3 grams
- Cholesterol: 75 milligrams