Description
Delight in these airy and fluffy Japanese cotton cheesecake cupcakes that blend indulgence with lightness, perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder (optional)
- 1 cup Mashed Bananas or Applesauce (for moisture)
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper
Instructions
- Preheat your oven to 320°F (160°C) and prepare your muffin tin with cupcake liners.
- Beat the cream cheese and butter together until smooth and creamy.
- In a separate bowl, whisk the yolks, sugar, and milk together, then gradually add this to the cream cheese mixture.
- Sift in the all-purpose flour and salt, gently folding until just combined.
- In a clean bowl, whip the egg whites to soft peaks.
- Carefully fold the whipped egg whites into the batter in three additions.
- Optional: Add cocoa powder or mashed bananas/applesauce as desired.
- Spoon the batter into the muffin tins, filling each liner about three-quarters full.
- Bake for 20-25 minutes until puffy and lightly golden.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Avoid overmixing the batter to maintain the airy texture. You can prepare the batter a day in advance for enhanced flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 176
- Sugar: 22g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg