Fluffy Japanese Cotton Cheesecake Cupcakes
A delightful twist on traditional Japanese cheesecake, these cupcakes are light, airy, and creamy, perfect for any occasion.
Ingredients
Main Ingredients
- 240 grams cream cheese Ensure it's at room temperature for smoother mixing.
- 60 millilitres whole milk Can substitute with almond or coconut milk.
- 60 grams unsalted butter Also at room temperature for easier blending.
- 3 large eggs, separated Separate yolks and whites for better texture.
- 100 grams granulated sugar Can replace with coconut sugar or stevia if desired.
- 60 grams all-purpose flour This can be substituted with a gluten-free blend.
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract For added flavor.
Instructions
Preparation
- Gather all your ingredients and let the cream cheese, milk, and butter sit at room temperature for about 30 minutes.
- Preheat your oven to 160°C (320°F) and line a muffin tin with cupcake liners.
- In a large mixing bowl, beat together the cream cheese, granulated sugar, milk, and unsalted butter using an electric mixer until smooth.
- Slowly add the egg yolks to the cream cheese mixture, blending thoroughly until incorporated.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in two additions.
- Sift the all-purpose flour and salt into the mixture and gently fold until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared muffin tin, filling each cavity approximately two-thirds full.
Baking
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the tops are pale golden and a skewer inserted comes out clean.
Notes
Store in an airtight container. They can last up to three days in the refrigerator. For longer storage, freezing is recommended.