Fluffy Japanese Cotton Cheesecake Cupcakes
Delightful little treats that melt in your mouth, these Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and perfect for any occasion.
Servings: 12 cupcakes
Calories: 150kcal
Ingredients
Cupcake Base Ingredients
- 1/2 cup cream cheese, softened Adds a rich creaminess.
- 1/4 cup unsalted butter, softened For a rich base.
- 1/2 cup milk Contributes to the moist texture.
- 1/2 cup granulated sugar Just the right amount of sweetness.
- 3 large eggs, separated Yolks for richness, whites for fluffiness.
- 1/2 cup all-purpose flour The backbone of your cupcakes.
- 1 tablespoon cornstarch Enhances the delicate texture.
- 1/4 teaspoon cream of tartar Stabilizes the egg whites for fluffiness.
- Powdered sugar, for dusting A snowy finish.
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the softened cream cheese, butter, and milk until smooth and creamy.
- Add the egg yolks and granulated sugar, mixing well. Sift in the all-purpose flour and cornstarch, then stir until fully combined.
- 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 three-quarters full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, let the cupcakes cool completely before dusting with powdered sugar.
Notes
Ensure that your cream cheese and butter are at room temperature for easier mixing. Avoid opening the oven door during baking to maintain a consistent temperature.