Description
Delightful Japanese Cotton Cheesecake Cupcakes that are airy, creamy, and perfect for any occasion.
Ingredients
Scale
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar (reserved for meringue)
- Powdered sugar for dusting
- Fresh berries for garnish (blueberries or strawberries)
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
- In a large bowl, combine the softened cream cheese and butter, mixing until smooth and creamy.
- Gradually stir in the whole milk, blending until well combined.
- Add the egg yolks, vanilla extract, and lemon juice, then whisk gently until smooth.
- Sift in the cake flour and cornstarch, mixing until just combined.
- In a separate bowl, whisk the egg whites on low speed until frothy, then gradually add the granulated sugar, increasing the speed to high, and beat until stiff peaks form.
- Gently fold one-third of the meringue into the cream cheese mixture to lighten it, then carefully fold in the remaining meringue.
- Spoon the batter into the prepared cupcake liners, filling them about halfway.
- Bake for 15-20 minutes or until puffed and golden.
- Turn off the oven and crack the door open slightly to allow the cupcakes to cool gradually.
- Dust with powdered sugar just before serving and top with fresh berries.
Notes
Store in an airtight container in the refrigerator for up to three days. Best enjoyed cold.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Japanese, cheesecake, cupcakes, dessert, fluffy, light