Print

Fluffy Japanese Cotton Cheesecake Cupcakes

Print Recipe

Delightful Japanese cotton cheesecake in cupcake form, light and fluffy, perfect for any dessert lover.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 320°F (160°C).
  2. Prepare your muffin tin with cupcake liners or grease each cup.
  3. Beat the softened cream cheese until smooth.
  4. Add the melted butter and mix until combined.
  5. Incorporate the milk and stir until fully incorporated.
  6. Blend in the sugar until smooth.
  7. Whisk the egg yolks into the mixture.
  8. Whip the egg whites with the cream of tartar until soft peaks form.
  9. Fold the whipped egg whites into your batter gently.
  10. Sift the flour, cornstarch, and salt, then fold into the batter.
  11. Pour the batter into the cupcake tin, filling each cup about 3/4 full.
  12. Bake for 15-20 minutes or until a toothpick comes out clean.
  13. Cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Serve at room temperature for the best flavor. Dust with powdered sugar or serve with whipped cream and berries.

Nutrition

Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, dessert, fluffy cupcakes

Find it online: https://platefulkitchen.com/fluffy-japanese-cotton-cheesecake-cupcakes/