Fluffy Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat that combines the lightness of a soufflé with creamy cheesecake richness, perfect for gatherings.
Equipment
- Muffin tin
- mixing bowl
- Electric Mixer
- spatula
Ingredients
For the Batter
- 8 ounces cream cheese adds a rich and creamy base for your cupcakes
- ½ cup sugar balances sweetness and helps create a tender crumb
- ¼ cup milk enhances moisture for a delightful texture
- ¼ cup unsalted butter contributes richness and flavor
- 3 large egg yolks enrich the batter
- 3 large egg whites whipped to soft peaks for fluffiness
- ½ cup all-purpose flour provides structure, sift for lighter result
- ¼ teaspoon salt enhances all flavors
Instructions
Step-by-Step Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat until smooth and creamy, about 3-4 minutes.
- Add the egg yolks one at a time, mixing thoroughly after each addition for about 2-3 minutes.
- Whip the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Sift in the flour and salt gradually, mixing until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
- Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Top with fresh berries or a dusting of powdered sugar for an added touch of sweetness. Store at room temperature in an airtight container for up to 2 days.
Nutrition
Serving: 1cupcakeCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 150mgPotassium: 100mgSugar: 8gVitamin A: 500IUCalcium: 50mgIron: 0.5mg
Tried this recipe?Let us know how it was!