Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, with a light and airy texture that melts in your mouth. Perfect for a sweet treat or elegant dessert!
Ingredients
Scale
Cheesecake Batter:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar, divided
- 3 large eggs, separated
- 1/2 cup all-purpose flour
Instructions
- Preheat Oven and Prep: Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix Cheesecake Batter: Beat cream cheese until smooth, then mix in softened butter.
- Add Ingredients: Whisk in warm milk, egg yolks, and 1/4 cup sugar until well combined.
- Incorporate Flour: Sift in all-purpose flour and fold gently until fully incorporated into the batter.
- Beat Egg Whites: In a separate bowl, beat egg whites until foamy, gradually adding the remaining 1/4 cup sugar until stiff peaks form.
- Combine Batter: Fold the beaten egg whites into the batter in two parts, gently mixing until combined.
- Fill and Bake: Fill cupcake liners 3/4 full with the batter and place the muffin tin in a water bath. Bake for 25-30 minutes until golden with a slight jiggle in the center.
- Cool and Serve: Turn off the oven, crack the door open, and let the cupcakes cool for 30 minutes before removing from the oven.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Japanese, Cheesecake, Cupcakes, Dessert, Cotton, Fluffy
