Description
Delightfully light and fluffy Japanese Cotton Cheesecake Cupcakes, perfect for sharing with loved ones.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup milk
- 1/2 cup granulated sugar, divided
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 cup whipped cream (optional, for topping)
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with liners.
- Combine the softened cream cheese, milk, and half of the granulated sugar in a saucepan over low heat until smooth.
- Beat the egg yolks with the remaining sugar until pale, then add the cooled cream cheese mixture, flour, baking powder, vanilla extract, and lemon juice; mix until smooth.
- Whip the egg whites in another bowl until stiff peaks form, then gently fold into the batter.
- Spoon the batter into the cupcake liners until 2/3 full, and bake for 15-20 minutes or until tops are lightly golden.
- Cool in the pan for a few minutes before transferring to a wire rack; serve warm or chilled with whipped cream.
Notes
Ensure all ingredients are at room temperature for best results. Be gentle when folding in the egg whites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese cheesecake, cupcakes, dessert, fluffy, easy recipe