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Fluffy Japanese Cotton Cheesecake Cupcakes

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Delightful fusion of cake and cheesecake in a fluffy cupcake form that melts in your mouth.

Ingredients

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  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1/4 cup cake flour
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Beat the cream cheese and butter until smooth.
  3. Add sugar to the cream cheese mixture and mix well.
  4. Incorporate the egg yolks and milk until fully combined.
  5. Add the cake flour, cornstarch, and salt, mixing until smooth.
  6. Beat the egg whites with cream of tartar until stiff peaks form.
  7. Fold the beaten egg whites into the cream cheese mixture gently.
  8. Fill the cupcake liners with the batter evenly.
  9. Bake in a water bath for about 25-30 minutes.
  10. Cool before serving.

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days. Reheat slightly in the microwave before serving.

Nutrition

Find it online: https://www.nailzspa.com/fluffy-japanese-cotton-cheesecake-cupcakes/

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