Description
Indulge in the delightful experience of Fluffy Japanese Cotton Cheesecake Cupcakes, where lightness meets deliciousness! These airy cupcakes are perfect for any occasion, whether you’re hosting a tea party or enjoying a quiet evening at home. With their melt-in-your-mouth texture and creamy flavor profile, they’re bound to impress family and friends alike. Plus, this easy recipe makes it simple to whip up a batch on busy weeknights. Elevate your dessert game with these soft, cloud-like treats that are as enjoyable to make as they are to eat!
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).
- In a bowl, beat cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well.
- Sift in flour and cornstarch; mix until no lumps remain.
- In another bowl, beat egg whites and salt until soft peaks form. Gradually add sugar while beating until stiff peaks form.
- Gently fold whipped egg whites into the cream cheese mixture in three additions.
- Divide batter among cupcake liners (fill about 2/3 full) and bake for about 30 minutes until lightly golden.
- Cool completely before dusting with powdered sugar before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 124
- Sugar: 10g
- Sodium: 83mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 64mg