Description
Light and airy Japanese cotton cheesecake cupcakes that melt in your mouth.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs, separated
- 60g granulated sugar
- 40g all-purpose flour
- 20g cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 160°C (320°F) and line a muffin tin with cupcake liners.
- In a saucepan, melt the cream cheese and butter over low heat, then add the milk and mix until smooth.
- In a bowl, whisk the egg yolks and sugar until pale, then add the melted mixture and mix well.
- Sift in the flour, cornstarch, and salt, and mix until combined.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions.
- Pour the batter into the prepared muffin tin and bake for 20-25 minutes or until golden and set.
- Let the cupcakes cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- For a lighter texture, ensure the egg whites are beaten to stiff peaks.
- Serve with a dusting of powdered sugar or fresh fruit.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg