Description
Fluffy Japanese cotton cheesecake cupcakes are a light, airy dessert that melts in your mouth, offering a unique texture and flavor.
Ingredients
- Cream cheese: 250 grams (about 8.8 oz), softened
- Eggs: 4 large, separated
- Granulated sugar: 120 grams (about ½ cup), divided
- Milk: 60 ml (about ¼ cup)
- Cake flour: 60 grams (about ½ cup)
- Lemon juice: 1 tablespoon
- Cornstarch: 10 grams (about 1 tablespoon)
Instructions
- Preheat your oven to 160°C (320°F) and prepare a muffin tin with cupcake liners.
- Beat the softened cream cheese until smooth, then mix in the milk and egg yolks one at a time, followed by the lemon juice.
- Sift together the cake flour and cornstarch, then gradually add to the cream cheese mixture until smooth.
- In a separate bowl, whip the egg whites until soft peaks form, then gradually add 60 grams of sugar and continue beating until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites in two additions.
- Spoon the batter into the prepared muffin tin, filling each liner about ¾ full, and tap the tin to remove air bubbles.
- Bake for 25-30 minutes until lightly golden and a toothpick inserted comes out clean.
- Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes, then cool completely on a wire rack.
- Serve plain or dusted with powdered sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- Be gentle when folding in the egg whites to maintain fluffiness.
- Store in an airtight container to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Japanese cotton cheesecake, cupcakes, dessert, fluffy, baking