Description
Soft and fluffy Japanese cotton cheesecake cupcakes.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs
- 70g granulated sugar
- 50g all-purpose flour
- 20g cornstarch
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- In a bowl, melt cream cheese and butter over low heat.
- Add milk and mix until smooth.
- Separate egg yolks and whites. Mix yolks into the cream cheese mixture.
- Combine flour and cornstarch, then stir into the mixture.
- In another bowl, beat egg whites until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Fold egg whites into the cream cheese mixture gently.
- Pour the batter into cupcake liners.
- Bake for 20-25 minutes until set.
Notes
- Let cool before serving.
- Store in the refrigerator.
- Can add toppings like fruit or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: japanese cotton cheesecake cupcakes