Description
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect fusion of lightness and flavor that will elevate any dessert table. These cupcakes are an exquisite treat that combines the creamy richness of cream cheese with airy whipped egg whites, resulting in a melt-in-your-mouth sensation. Ideal for tea parties or family gatherings, they are simple to make yet impressive to serve. Dust them with powdered sugar and enjoy their elegant presentation alongside fresh fruits or whipped cream for an added touch of sweetness.
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 the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch; mix until smooth.
- In a separate bowl, whip egg whites with salt until soft peaks form, gradually adding remaining sugar until stiff peaks form.
- Gently fold egg whites into the cream cheese mixture in three parts.
- Fill muffin tins about two-thirds full and bake for 30 minutes or until lightly golden and set.
- Let cool completely before dusting with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 140
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg