Description
Delightfully fluffy and light Japanese Cotton Cheesecake Cupcakes, perfect for any occasion.
Ingredients
Scale
- 8 oz cream cheese
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a saucepan, combine the cream cheese and milk over low heat, stirring until melted and smooth. Remove from heat.
- Whisk in the egg yolks, sugar, flour, lemon juice, and vanilla extract until well combined.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions, ensuring not to deflate the mixture.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, until the cupcakes are puffed and lightly golden. Let them cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
These cupcakes can be paired with fresh fruit or a drizzle of honey for an elegant touch. Store in an airtight container for up to two days at room temperature or refrigerate for about a week.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Japanese cheesecake, cupcakes, light dessert, fluffy dessert, easy dessert