Description
Deliciously light and fluffy Japanese cotton cheesecake cupcakes that melt in your mouth.
Ingredients
Scale
- 3 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, separated
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the egg yolks one at a time, mixing well after each addition. Pour in the whole milk and mix until smooth.
- Sift in the all-purpose flour, baking powder, and salt. Mix until just combined and no lumps remain.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Turn off the oven and leave the cupcakes inside for an additional 10 minutes to cool gradually.
- Remove from the oven and let cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Add a hint of lemon zest to the batter for a refreshing citrus flavor.
- For a chocolate twist, fold in 1/4 cup of cocoa powder into the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg