Fluffy Japanese Cotton Cheesecake Cupcakes
These delightful cupcakes offer a cloud-like texture and creamy cheesecake flavor, perfect for any occasion.
Servings: 12 cupcakes
Calories: 175kcal
Ingredients
For the cupcake batter
- 1/2 cup cream cheese, softened This creamy block of cheese provides the perfect base.
- 1/4 cup unsalted butter, softened Adds richness and smoothness to the batter.
- 1/2 cup milk Contributes moisture, ensuring a tender texture.
- 1/2 cup granulated sugar Sweetens the cupcakes without overpowering the cheesecake flavor.
- 3 large eggs, separated Yolk adds richness while egg whites are whipped for fluffiness.
- 1/2 cup all-purpose flour Provides structure to the cupcakes.
- 1 tablespoon cornstarch Helps achieve that light, airy texture.
- 1/4 teaspoon cream of tartar Stabilizes the whipped egg whites for fluffiness.
- to taste Powdered sugar, for dusting A lovely finishing touch to elevate the cupcakes aesthetically.
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together cream cheese, butter, and milk until smooth.
- Add the egg yolks and sugar, mixing well to combine. Sift in flour and cornstarch, and stir until fully integrated.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before dusting with powdered sugar.
Notes
Make sure your egg whites are at room temperature before beating. You can include a teaspoon of vanilla extract or fold in grated lemon zest for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days.