Cloud-Like Japanese Cotton Cheesecake Cupcakes: Irresistibly Light
Servings: 12 cupcakes
Calories: 150kcal
Indulge in Cloud-Like Japanese Cotton Cheesecake Cupcakes that are light, airy, and perfect for dessert lovers.
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Equipment
- Muffin tin
- Mixing bowls
- Whisk
- saucepan
Ingredients
For the Batter
- 8 oz Cream Cheese Opt for low-fat if desired.
- ¼ cup Unsalted Butter Substitutable with coconut oil for dairy-free.
- ½ cup Whole Milk Almond milk can be used as a dairy-free substitute.
- ½ cup Granulated Sugar Reduce for a lower sugar option.
- 4 large Eggs Separated; aquafaba can replace for vegan.
- 1 tablespoon Lemon Juice Optional, adds delightful tang.
- 1 cup All-Purpose Flour A gluten-free mix can be used.
- 2 tablespoon Cornstarch Can substitute with more flour.
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Optional Toppings
- 1 cup Powdered Sugar For dusting.
- 1 cup Fruit Purées Like blueberry or raspberry.
- 1 cup Whipped Cream For serving.
Instructions
Baking Instructions
- Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Combine cream cheese, butter, and milk in a medium saucepan. Heat on low until smooth and cool.
- Whisk together flour, cornstarch, and salt in a separate bowl.
- Beat egg yolks, sugar, and lemon juice in a large bowl until pale; mix in cooled cheese mixture and sifted dry ingredients.
- Whip egg whites in a clean bowl until soft peaks; gradually add sugar until stiff.
- Fold a third of egg whites into the batter, then fold in the remaining whites until combined.
- Pour the batter into the cupcake liners, filling ¾ full, then tap the pan to release air.
- Bake for 20-25 minutes until golden brown and slightly puffed, cool in pan for 5 minutes before transferring.
- Dust with powdered sugar before serving.
Notes
Serve with a drizzle of citrus glaze for extra flavor variation.
Nutrition
Serving: 1cupcake | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg