Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, offering a light and airy texture in convenient cupcake form. Perfect for a sweet treat or special occasion.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Cupcakes:
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Mix the Ingredients: In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth. Add the egg yolks one at a time, mixing well after each addition.
- Whisk the Egg Whites: In a separate bowl, whisk the egg whites until soft peaks form. Gently fold them into the cream cheese mixture.
- Add Dry Ingredients: Gradually sift in the flour and salt, folding until just combined.
- Bake: Pour the batter into the muffin tin, bake for 20-25 minutes until golden, and a toothpick comes out clean.
- Cool and Serve: Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Japanese Cotton Cheesecake, Cupcakes, Dessert, Baking, Fluffy Cheesecake
