Velvety Fluffy Japanese Cotton Cheesecake Cupcakes to Savor
These Fluffy Japanese Cotton Cheesecake Cupcakes combine creamy cheesecake texture with cloud-like lightness, creating an irresistible dessert.
Equipment
- muffin tin
- Electric mixer
- Spatula
- Sifter
Ingredients
For the Batter
- 8 oz cream cheese softened for a smooth texture
- ¼ cup sugar granulated for perfect sweetness
- ¼ cup milk whole or almond milk
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract use pure for best results
- ½ cup all-purpose flour sifted for light texture
- ½ teaspoon baking powder to ensure rise
- ¼ teaspoon salt enhances flavor
Optional Topping
- 1 dollop whipped cream for a luscious finish
- 1 handful fresh berries strawberries or blueberries for garnish
Instructions
Steps
- Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners.
- In a medium mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
- Pour in the milk, and crack in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- Sift the all-purpose flour, baking powder, and salt into the wet mixture, and gently fold until just combined.
- In a separate bowl, whip the egg whites until they form soft peaks.
- Gently fold the whipped egg whites into the batter in three separate additions.
- Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for about 25-30 minutes, or until the tops are golden and spring back when lightly touched.
- Allow the cupcakes to cool in the tin for about 10 minutes before transferring to a wire rack.
Notes
Use room temperature eggs for better blending and avoid overmixing to keep the cupcakes fluffy.
Nutrition
Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 120mgPotassium: 100mgSugar: 8gVitamin A: 5IUCalcium: 6mgIron: 4mg
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