Japanese Cotton Cheesecake Cupcakes
Fluffy and creamy Japanese Cotton Cheesecake Cupcakes that offer indulgent taste without the guilt, perfect for healthy dessert lovers.
Ingredients
For the batter
- 8 oz Cream Cheese Provides creaminess and rich flavor
- 1/2 cup Unsalted Butter Adds rich flavor
- 1/2 cup Granulated Sugar Balances flavors
- 1/4 cup Powdered Sugar Optional for dusting
- 1 cup Milk Ensures moisture
- 1 tsp Vanilla Extract Enhances flavor
- 3 large Eggs Provides structure and fluffiness
- 1 cup All-Purpose Flour Provides structure
- 1 tbsp Cornstarch Adds lightness
- 1 pinch Salt Enhances flavors
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the softened unsalted butter and mix until well combined.
- Separate the eggs; place egg whites in a large bowl and yolks into the cream cheese mixture.
- Mix the yolks with milk and vanilla extract until well blended.
Cooking
- Gradually add sugar, flour, cornstarch, and salt into the cream cheese mixture and mix until smooth.
- Whip the egg whites until soft peaks form.
- Gently fold egg whites into the cream cheese mixture in three additions.
- Pour the batter into the muffin tin, filling each liner 2/3 full.
- Bake for 20-25 minutes until tops are lightly golden and a toothpick comes out clean.
Serving
- Remove cupcakes from the oven and let cool in the tin for a few minutes.
- Transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
- Enjoy the cupcakes with your favorite tea or coffee!
Notes
To achieve the best results, soften cream cheese and butter at room temperature, ensure egg whites are free of yolk, and do not overmix the batter after adding egg whites. For variations, consider adding lemon extract or using gluten-free flour.