Description
Delightful Japanese Cotton Cheesecake Cupcakes that combine the creaminess of cheesecake with the fluffiness of soufflés.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup milk
- 1/4 cup sugar
- 3 large eggs (separated)
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 320°F (160°C) and line a cupcake tin with your favorite liners.
- In a saucepan on low heat, melt the cream cheese and milk together until smooth. Let this cool slightly.
- In a separate bowl, whisk the egg yolks with sugar until creamy. Then, mix in the warmed cream cheese blend, flour, and lemon juice until everything is well combined.
- In another bowl, whip the egg whites with cream of tartar until foamy. Gradually add the powdered sugar, continuing to whip until stiff peaks form.
- Gently fold the whipped meringue into the cream cheese mixture in three additions, being careful not to deflate the airy texture.
- Fill the cupcake liners with the batter and bake for about 15-20 minutes or until they are puffed and lightly golden.
- After baking, turn off the oven, leaving the cupcakes to cool inside with the door slightly ajar to keep them from collapsing.
Notes
Serve warm or chilled with whipped cream or seasonal fruits. Store in airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Japanese dessert, cheesecake cupcakes, fluffy cupcakes