Japanese Cotton Cheesecake Cupcakes
Soft and fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth and bring joy to any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C).
- Beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Sift in the cake flour, baking powder, and salt, and mix until just combined.
- Beat the egg whites with cream of tartar until stiff peaks form.
- Fold the egg whites into the cream cheese mixture gently.
- Pour the batter into cupcake liners and bake for 15-20 minutes.
- Allow to cool before serving.
Notes
These cupcakes are best served with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg