Description
Light and fluffy cupcakes with the creamy tang of cheesecake, perfect for celebrations or quiet moments.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar, milk, and butter, and mix until well combined.
- Separate the eggs; add the egg yolks to the mixture and mix well.
- Sift in the flour and cornstarch, then mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Divide the batter evenly into the cupcake liners.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
- Allow to cool before serving.
Notes
For a citrus note, add a teaspoon of lemon zest to the batter. Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, light dessert, baking