Description
Create fluffy Japanese cotton cheesecake cupcakes. These will wow your guests.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine cream cheese, sugar, milk, and butter. Beat until smooth and creamy.
- Add egg yolks one at a time to the mixture, mixing well after each.
- Whip egg whites in a separate bowl until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three additions.
- Gradually sift in all-purpose flour and salt, mixing until just combined.
- Pour the batter into the prepared muffin liners, filling them about two-thirds full.
- Bake for 20-25 minutes until lightly golden brown and a toothpick comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
- Use dairy-free cream cheese and almond milk for a dairy-free option.
- Use gluten-free flour for a gluten-free version.
- Add cocoa powder for a chocolate twist.
- Add mashed bananas or applesauce for moisture.
- Add chopped nuts for texture.
- Add cayenne pepper for a kick.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg