Description
Delightful Japanese Cotton Cheesecake Cupcakes promise a melt-in-your-mouth experience, perfect for any occasion.
Ingredients
- For the Batter:
- 8 oz Cream Cheese (can substitute with dairy-free cream cheese)
- 1/2 cup Sugar (adjust to taste)
- 1/2 cup Milk (almond milk for dairy-free option)
- 1/4 cup Unsalted Butter (can use vegan butter for dairy-free)
- 6 large Egg Yolks (flax eggs can work for vegan version)
- 6 large Egg Whites, whipped to soft peaks
- 1 cup All-Purpose Flour (sifted or gluten-free blend for gluten-free)
- 1/4 tsp Salt
- Optional Toppings:
- 1 cup Fresh Berries
- 1 cup Light Whipped Cream
- 1/4 cup Chocolate Sauce
Instructions
1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for about 3-4 minutes until smooth.
3. Gradually add in the egg yolks, mixing well after each addition and beat for an additional 2-3 minutes.
4. In a separate bowl, whip the egg whites until soft peaks form, about 4-5 minutes.
5. Gently fold the whipped egg whites into the cream cheese mixture in three additions.
6. Sift in the all-purpose flour and salt, mixing gently until just combined.
7. Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
8. Bake for 20-25 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
9. Remove from the oven and cool in the tin for about 10 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for a smooth batter. Avoid over-whipping egg whites and overbaking the cupcakes to maintain fluffiness. You can top with berries, whipped cream, or chocolate sauce for extra flair.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg