Description
Looking for the best Fluffy Japanese Cotton Cheesecake Cupcakes This easy recipe is quick to prepare simple to follow and perfect for healthy style dessert ideas These light cupcakes are great for celebrations tea time gatherings holidays and family baking days With a soft airy texture and gentle sweetness they are beginner friendly freezer friendly and ideal for make ahead desserts Save this simple Japanese cheesecake cupcake recipe for special occasions and elegant treats
Ingredients
Scale
- 8 oz cream cheese
- 2 tbsp unsalted butter
- 1/4 cup milk
- 1/2 cup cake flour
- 4 large egg yolks
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 320°F and line a cupcake pan Tip low heat ensures gentle rise
- Melt cream cheese butter and milk together and whisk until smooth
- Add egg yolks and vanilla then sift in flour and mix gently
- Whip egg whites with sugar until soft peaks form Tip do not overwhip
- Fold whites into batter fill molds and bake 20 to 25 minutes Cool gradually
Notes
- Fold egg whites gently
- Avoid sudden temperature changes
- Cool slowly for best texture
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg