Description
Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and melt-in-your-mouth mini cheesecakes with the signature lightness of a Japanese cotton cheesecake. Perfectly balanced between creamy and fluffy, they make an elegant dessert for any occasion.
Ingredients
- 1/2 cup Cream Cheese (softened)
- 1/4 cup Unsalted Butter
- 1/2 cup Milk
- 1/2 cup Granulated Sugar
- 3 large Eggs (separated)
- 1/2 cup All-Purpose Flour
- 1 tbsp Cornstarch
- 1/4 tsp Cream of Tartar
- Powdered Sugar (for dusting)
Instructions
- Preheat oven to 320°F (160°C) and line a muffin tin with 12 paper cupcake liners.
- In a mixing bowl, whisk together cream cheese, butter, and milk until smooth and creamy.
- Add egg yolks and granulated sugar, whisking until fully combined and slightly thickened.
- Sift in flour and cornstarch, whisking gently until the batter is smooth and lump-free.
- In a clean separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.
- Fill each cupcake liner about three-quarters full with the batter.
- Bake for 18–20 minutes, or until tops are lightly golden and the cupcakes are set but soft to the touch.
- Let cupcakes cool completely in the tin to prevent shrinkage.
- Once cooled, dust the tops with powdered sugar before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg