Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These light and airy cupcakes are a delightful twist on traditional cheesecake, perfect for any dessert lover. They are fluffy and melt in your mouth, making them an ideal treat for tea or coffee time.
Ingredients
- 8 oz cream cheese softened
- ½ cup granulated sugar divided
- ¼ cup milk at room temperature
- ¼ cup vegetable oil
- 3 large eggs separated
- 1 tsp pure vanilla extract
- ¼ cup all-purpose flour sifted
- ¼ cup cornstarch sifted
- ½ tsp baking powder
- a pinch salt
- powdered sugar for dusting optional
Instructions
- Preheat your oven to 320°F (160°C) and prepare a cupcake tin.
- In a bowl, mix cream cheese with ¼ cup of sugar until smooth, then add milk and oil.
- Incorporate egg yolks one at a time and mix in vanilla extract.
- Sift flour, cornstarch, baking powder, and salt in another bowl, then combine with the cream cheese mixture.
- Whip egg whites until foamy, gradually adding the remaining sugar until soft peaks form.
- Fold the whipped egg whites into the cream cheese mixture gently.
- Fill cupcake liners about ¾ full with the batter.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool in the oven with the door ajar for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Dust with powdered sugar for an elegant finish.