Description
These light and airy Japanese Cotton Cheesecake Cupcakes are a delightful twist on a classic dessert, perfect for any occasion.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 3 large eggs, separated
- 1 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Beat the softened cream cheese, granulated sugar, and milk until smooth in a mixing bowl.
- Mix in the vegetable oil and the egg yolks until well combined.
- Sift in the cake flour, baking powder, and salt, mixing until smooth. Stir in the vanilla extract.
- Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the whipped egg whites into the batter until fully combined.
- Pour the batter into the lined cupcake tins, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are set and lightly golden.
- Allow the cupcakes to cool before dusting with powdered sugar for serving.
Notes
Ensure that the mixing bowl for the egg whites is grease-free to achieve stiff peaks. Avoid opening the oven door frequently during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese