Description
Delicate and airy Japanese Cotton Cheesecake Cupcakes, combining the richness of cheesecake with the lightness of sponge cake for an unforgettable treat.
Ingredients
Scale
- 8 oz cream cheese, room temperature
- 1/4 cup whole milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Beat the cream cheese and milk together until smooth.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift in the all-purpose flour and mix until just combined.
- Whip the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar and continue to whip until stiff peaks form.
- Gently fold the meringue into the cream cheese mixture.
- Fill the cupcake liners with the batter, smoothing the tops.
- Bake for 15-20 minutes until golden and set.
- Let cool before serving.
Notes
Can be customized with flavors like vanilla or matcha. Store in an airtight container for up to 3 days in the fridge or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg