Fluffy Japanese Cotton Cheesecake Cupcakes
Enjoy light and airy Fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth! Try this easy recipe today for delightful treats!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch, mixing until no lumps remain.
- In a separate bowl, whip egg whites with salt until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form.
- Gently fold whipped egg whites into the cream cheese mixture in three additions.
- Pour the batter into the cupcake liners until 2/3 full.
- Bake for about 30 minutes or until tops are lightly golden and centers are set.
- Allow to cool completely before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (55g)
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg