Description
Delight your taste buds with these light and fluffy Japanese cotton cheesecake cupcakes. A perfect blend of creamy cheesecake and airy sponge cake, these treats are sure to be a hit at any gathering.
Ingredients
Scale
Cheesecake Batter:
- 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
Instructions
- Preheat: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Mix Cheesecake Batter: In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth. Add the egg yolks one at a time, mixing well after each addition.
- Whip Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. Gently fold into the cream cheese mixture.
- Add Flour: Gradually sift in the flour and salt, folding until just combined.
- Bake: Pour the batter into the muffin tin and bake for 20-25 minutes or until golden.
- Cool: Let the cupcakes cool in the tin before transferring to a wire rack.
Notes
- For a richer flavor, add lemon zest to the batter.
- Best served fresh but can be stored for up to 2 days in an airtight container.
- Pair with whipped cream or fresh fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese, cotton cheesecake, cupcakes, dessert, baking
