Description
Delightfully airy and soft, these Fluffy Japanese Cotton Cheesecake Cupcakes are a perfect treat for any occasion.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs, separated
- 60g granulated sugar
- 40g cake flour
- 20g cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 160°C (320°F) and line a cupcake tray with liners.
- In a bowl, melt the cream cheese and butter together with the milk until smooth.
- Remove from heat and let it cool slightly before adding the egg yolks, mixing well.
- Sift in the cake flour and cornstarch, then mix until combined.
- In a separate bowl, beat the egg whites until foamy, then gradually add the sugar and beat until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in a water bath for 25-30 minutes or until the tops are lightly golden.
- Remove from the oven and let cool before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to maintain fluffiness.
- These cupcakes can be served plain or with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes