Description
Fluffy Japanese Cotton Cheesecake Cupcakes are soft and airy desserts that combine the richness of cheesecake with the lightness of a souffle, perfect for any occasion.
Ingredients
Scale
- 240 grams cream cheese
- 60 millilitres whole milk
- 60 grams unsalted butter
- 3 large eggs, separated
- 100 grams granulated sugar
- 60 grams all-purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C and line a muffin tin with cupcake liners.
- In a large bowl, beat cream cheese, sugar, milk, and unsalted butter until mixture is completely smooth.
- Add egg yolks to the cream cheese mixture one at a time, blending thoroughly after each addition.
- In a separate clean bowl, whisk egg whites until soft peaks form.
- Gently fold whipped egg whites into the cream cheese mixture in two additions, preserving airiness.
- Gradually sift all-purpose flour and salt into the mixture, folding carefully until just combined.
- Stir in vanilla extract evenly into batter.
- Pour batter into prepared liners, filling each cavity two-thirds full.
- Bake in preheated oven for 20 to 25 minutes, until tops are pale golden and a skewer inserted in centre comes out clean.
- Allow to cool in tin for 10 minutes, then transfer to wire rack to cool completely.
Notes
- Make sure to use room temperature cream cheese for a smoother texture.
- Be careful not to overmix the batter after incorporating the egg whites to maintain fluffiness.
- These cupcakes can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg