Easy Fluffy Japanese Cotton Cheesecake Cupcakes
Light and airy cupcakes that blend the textures of cheesecake and chiffon cake, perfect for any occasion.
Ingrédients
Main Ingredients
- 240 grams cream cheese Let it sit at room temperature
- 60 milliliters whole milk Let it sit at room temperature
- 60 grams unsalted butter Let it sit at room temperature
- 3 large eggs, separated Keep yolks and whites separate
- 100 grams granulated sugar
- 60 grams all-purpose flour Sift before use
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients before you start. Let the cream cheese, milk, and butter sit at room temperature for about 30 minutes to ensure they blend smoothly.
- Preheat the oven to 160°C (320°F) and line a muffin tin with cupcake liners.
Making the Batter
- In a large mixing bowl, beat together the cream cheese, granulated sugar, milk, and unsalted butter using an electric mixer until smooth and free of lumps.
- Slowly add the egg yolks one by one to the cream cheese mixture, blending thoroughly after each addition.
- In a separate clean bowl, whip the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in two additions.
- Gradually sift the all-purpose flour and salt into the batter, folding until just combined.
- Add the vanilla extract to the batter, stirring until evenly incorporated.
Baking
- Pour the batter into the muffin tin, filling each cavity two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until pale golden tops are achieved and a skewer inserted in the center comes out clean.
Notes
Store in an airtight container in the refrigerator for 3–4 days. They can also be frozen for up to 1 month.