Description
These fluffy Japanese cotton cheesecake cupcakes are light, airy, and melt-in-your-mouth delicious. Perfectly balanced between cheesecake and soufflé, they’re an irresistible treat for any occasion.
Ingredients
Scale
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- Powdered sugar, for dusting
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together cream cheese, butter, and milk until smooth.
- Add egg yolks and granulated sugar to the mixture and whisk until well combined.
- Sift in the flour and cornstarch and mix until no lumps remain.
- In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in batches, being careful not to deflate them.
- Pour the batter into the lined muffin tin, filling each about 3/4 full.
- Bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean.
- Allow to cool before dusting with powdered sugar.
- Prep Time: 20 Mins
- Cook Time: 30 minutes
- Category: DESSERT
- Cuisine: American
Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes