Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Delight in these Fluffy Japanese Cotton Cheesecake Cupcakes that are a perfect blend of lightness and creaminess. These individual treats are a delightful twist on the traditional Japanese cheesecake, offering a fluffy texture and a hint of tanginess. Enjoy them as a sweet snack or dessert!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Batter:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large eggs, separated (both yolks and whites)
- 1 tablespoon lemon juice (optional)
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Additional:
- Powdered sugar, for dusting (optional)
Instructions
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
- Egg Yolks: In a large bowl, whisk together the egg yolks, granulated sugar, and lemon juice until smooth and pale. Slowly pour in the cooled cream cheese mixture, whisking continuously.
- Add Dry Ingredients: Gradually sift in the flour mixture into the egg yolk mixture, mixing gently until fully combined. Set the batter aside.
- Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar and beat until stiff peaks form.
- Combine the Mixtures: Fold a third of the whipped egg whites into the batter to lighten it. Then fold in the remaining egg whites gently.
- Bake: Pour the batter into muffin cups, tapping the tin to release air bubbles. Bake for 20-25 minutes until golden brown and puffed.
Notes
- You can dust the finished cupcakes with powdered sugar for an extra touch of sweetness.
- For a citrusy twist, add lemon zest to the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Japanese Cotton Cheesecake, Cupcakes, Fluffy Cheesecake, Individual Cheesecake
