Fluffy Japanese Cotton Cheesecake Cupcakes to Wow Your Guests
Delight your guests with Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect fusion of airy soufflé and rich cheesecake. These delightful treats are not only visually appealing but also incredibly light and creamy, making them suitable for any gathering—be it a summer picnic or an intimate dinner party. With customizable flavors like chocolate or banana, these cupcakes can easily cater to different tastes. The recipe is beginner-friendly with straightforward steps, ensuring that you impress your friends and family with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (or dairy-free alternative)
- 1 cup sugar
- 1/2 cup milk (almond milk for dairy-free)
- 1/4 cup unsalted butter
- 6 large egg yolks
- 6 large egg whites
- 3/4 cup all-purpose flour (or gluten-free flour)
- Optional flavorings: cocoa powder, mashed bananas or applesauce, chopped nuts
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine cream cheese, butter, and sugar until smooth. Mix in the milk followed by the egg yolks one at a time.
- In another bowl, sift together flour and salt, then fold into the cream cheese mixture.
- Whip egg whites until soft peaks form; gently fold into the batter using a rubber spatula.
- Spoon the batter into cupcake liners and optionally sprinkle with chopped nuts.
- Bake for about 25 minutes until golden brown; allow cooling before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg