Fluffy Japanese Cotton Cheesecake Cupcakes: 12 Light Treats
Delightful cupcakes with a soft, cloud-like consistency and subtle sweetness, perfect for celebrations or cozy evenings at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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). Prepare a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix until combined.
- Sift in the all-purpose flour and cornstarch, mixing until no lumps remain.
- In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Divide the batter among the cupcake liners, filling them about two-thirds full.
- Bake for 30 minutes, or until tops are lightly golden and centers are set.
- Cool completely in the tin and dust with powdered sugar before serving.
Notes
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg