Description
Indulge in the soft, airy goodness of Fluffy Japanese Cotton Cheesecake Cupcakes! These light, creamy treats combine the best of cheesecake and cupcakes into one irresistible bite. With a soufflé-like texture and subtle flavors of cream cheese and vanilla, they are the perfect dessert for any occasion. Easy to make, these cupcakes are a hit with anyone who loves light and fluffy desserts!
Ingredients
1 cup cream cheese
1/2 cup sugar
1/4 cup milk
1/4 cup unsalted butter
3 large eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Instructions
Preheat and Prepare the Tin:
Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
Make the Cream Cheese Mixture:
In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth and creamy.
Add Egg Yolks:
Add the egg yolks one at a time, mixing well after each addition to ensure full incorporation.
Whisk Egg Whites:
In a separate bowl, whisk the egg whites until soft peaks form. This is key to achieving a light, airy texture.
Combine the Mixtures:
Gently fold the whipped egg whites into the cream cheese mixture without deflating the egg whites.
Add Flour and Salt:
Gradually sift in the flour and salt, folding gently until combined. Be careful to preserve the fluffiness.
Fill the Muffin Tin:
Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
Bake:
Bake for 20-25 minutes or until tops are lightly golden, and a toothpick inserted comes out clean.
Cool the Cupcakes:
Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: These cupcakes are best served fresh but can be stored in an airtight container for up to 2 days.
Reheating: Reheat cupcakes in the microwave for 10-15 seconds for a fresh taste.
Freezing: Cupcakes can be frozen for up to 1 month. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
