Description
Indulge in the light and airy goodness of these Fluffy Japanese Cotton Cheesecake Cupcakes that are sure to melt in your mouth. A unique treat perfect for dessert enthusiasts!
Ingredients
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 and Prepare: Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Mix Cream Cheese Mixture: In a mixing bowl, beat cream cheese, sugar, milk, and butter until smooth.
- Add Egg Yolks: Incorporate egg yolks one at a time, mixing thoroughly.
- Whisk Egg Whites: In a separate bowl, whisk egg whites until soft peaks form.
- Fold Egg Whites: Gently fold egg whites into the cream cheese mixture.
- Sift in Flour: Gradually sift in flour and salt, folding until just combined.
- Bake: Pour batter into the muffin tin and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool: Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding lemon zest to the batter.
- Best served fresh but can be stored in an airtight container for up to 2 days.
- Enhance with whipped cream or fresh fruit for extra taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
