Description
Experience the melt-in-your-mouth lightness of Fluffy Japanese Cotton Cheesecake Cupcakes. A delicate fusion of air and texture, these individual desserts combine the elegance of French soufflé techniques with the richness of cheesecake in a soft, jiggly delight that remains moist for days.
Ingredients
8 oz cream cheese
1 cup granulated sugar
1/2 cup whole milk
1/4 cup unsalted butter, melted
4 large egg yolks
4 large egg whites
Instructions
Preheat oven to 300°F (150°C) and line a 12-cup mini muffin tin with paper liners.
In a bowl, gently mix cream cheese and melted butter until smooth.
Add sugar to the cream cheese mixture and whip until light and fluffy.
Beat egg yolks into the mixture one at a time.
Slowly pour in milk and gently fold until fully incorporated.
In a separate bowl, whip egg whites until stiff peaks form.
Gently fold half of the egg whites into the cream cheese mixture to loosen it.
Fold in the remaining egg whites with a spatula, being careful not to deflate the mixture.
Spoon the batter evenly into the prepared cupcake liners, filling each halfway.
Bake for 25 minutes or until the tops are lightly golden and the centers jigggle slightly.
Turn off the oven, crack the door open, and let the cupcakes cool completely in the oven.
Remove from the tin and serve at room temperature.
Notes
Use a silicone spatula to avoid deflating the batter during folding.
If your cream cheese is not smooth, pass it through a fine sieve to remove lumps.
Allow the cupcakes to cool in the oven slowly to maintain structure and avoid collapse.
These cupcakes can be stored in an airtight container for up to 4 days at room temperature.
- Prep Time: 25
- Cook Time: 25
- Category: Cupcake Recipes for Every Sweet Craving
- Method: Baking
- Cuisine: Japanese-Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg