Fluffy Japanese Cotton Cheesecake Cupcakes
These delightful cupcakes blend cheesecake and sponge cake, featuring a rich, creamy flavor with a light, airy texture. Perfect for tea time and sharing with friends.
Servings: 12 cupcakes
Calories: 180kcal
Ingredients
Wet Ingredients
- 1/2 cup cream cheese, softened Adds rich, tangy flavor and contributes to the fluffy texture.
- 1/4 cup unsalted butter, softened Provides buttery richness.
- 1/2 cup milk Brings moisture for tenderness.
- 3 large eggs, separated Yolks add richness; whites provide lift.
- 1/2 cup granulated sugar Sweetens the cupcakes.
Dry Ingredients
- 1/2 cup all-purpose flour Base providing structure.
- 1 tablespoon cornstarch Creates a softer texture.
- 1/4 teaspoon cream of tartar Helps stabilize whipped egg whites.
Finishing Touch
- to taste Powdered sugar, for dusting Enhances presentation and adds sweetness.
Instructions
Preparation
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the softened cream cheese, butter, and milk until smooth. Then incorporate the egg yolks and sugar, followed by the sifted flour and cornstarch.
- In a separate bowl, beat the egg whites with cream of tartar on medium speed until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture without deflating them. Pour the batter into the muffin tin, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes until golden brown tops form and a toothpick comes out clean.
Cooling and Serving
- Allow the cupcakes to cool completely in the tin before dusting with powdered sugar and serving.
Notes
Ensure cream cheese and butter are at room temperature for better mixing. Use clean bowls and beaters when whipping egg whites. Consider using an oven thermometer for accuracy.