Description
Delight in these light and fluffy Japanese cotton cheesecake cupcakes that are a delightful twist on traditional cheesecake. Perfectly portioned and irresistibly airy, these mini treats are sure to impress.
Ingredients
Scale
Cheesecake Batter:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 tablespoons cake flour
- 1 tablespoon cornstarch
- 2 large eggs, separated
- ¼ teaspoon cream of tartar
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 300°F and line a muffin tin with paper liners.
- Melt Ingredients: Melt cream cheese, butter, and milk in a saucepan until smooth. Let cool slightly.
- Combine Dry Ingredients: Sift cake flour and cornstarch in a bowl, then whisk into cream cheese mixture.
- Add Egg Yolks: Stir in egg yolks and vanilla extract until smooth.
- Beat Egg Whites: In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
- Fold Together: Gently fold egg whites into cream cheese batter in three additions.
- Bake: Spoon batter into liners, place in a water bath, and bake for 25–30 minutes.
- Cool and Serve: Let cupcakes sit in the oven after baking, cool completely, and dust with powdered sugar.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Best enjoyed chilled and can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 9g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
