Description
Indulge in the delightful experience of baking Fluffy Japanese Cotton Cheesecake Cupcakes that are sure to impress! These airy, melt-in-your-mouth cupcakes blend the sweet and tangy flavors of cream cheese and vanilla, making them the perfect treat for any occasion. Their light texture is complemented by a creamy filling, leaving everyone craving more. With straightforward steps and easily accessible ingredients, even novice bakers can master this recipe. Customize them with your favorite toppings like fresh fruit or chocolate drizzle for an extra touch of flair!
Ingredients
Scale
- 8 oz Cream Cheese (full-fat)
- 1 cup Granulated Sugar
- 0.5 cup Milk (any type)
- 3 large Eggs (separated)
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour (or gluten-free flour)
- 2 tbsp Cornstarch
- 0.25 tsp Salt
- 2 tbsp Powdered Sugar
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tray with muffin liners.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add egg yolks, milk, and vanilla extract; mix until combined.
- In another bowl, whisk together flour, cornstarch, and salt; gradually add to wet mixture.
- In a clean bowl, whip egg whites until stiff peaks form and gently fold into the batter.
- Spoon batter into muffin liners, filling them two-thirds full.
- Bake for about 30 minutes or until golden brown.
- Let cool slightly before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg