Japanese Cotton Cheesecake Cupcakes
Light, fluffy, and delightful cupcakes that offer a unique combination of sweetness and creaminess, perfect for special occasions or as a sweet snack.
Ingredients
Cupcake Batter
- 2 ounces cream cheese
- 2 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 cup granulated sugar
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a saucepan, melt the cream cheese and butter over low heat, then add the milk and stir until smooth.
- Remove from heat and mix in the sugar, egg yolks, and vanilla extract.
- Sift in the cake flour and mix until combined.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until no white streaks remain.
- Divide the batter evenly among the cupcake liners.
Baking
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely, then dust with powdered sugar before serving.
Notes
Serve at room temperature or chilled. For an extra treat, consider serving with fresh fruit or whipped cream. Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days. Dust with powdered sugar before serving for added sweetness.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 150mgSugar: 10g
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