Fluffy Japanese Cotton Cheesecake Cupcakes
These airy and fluffy cupcakes are a delightful take on Japanese cotton cheesecake, perfect for any occasion or just a sweet treat for yourself.
Ingredients
For the Cupcakes
- 1 cup cream cheese, softened Trader Joe’s cream cheese is recommended.
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil Don't skimp on the oil.
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour Sifted.
- 1/4 teaspoon cream of tartar Stabilizes egg whites.
- to taste powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar, milk, and vegetable oil, mixing until well combined.
- Add the egg yolks one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift the flour into the mixture and blend until smooth.
- In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 15-20 minutes, or until the tops are set and the cupcakes are lightly golden.
- Remove from the oven and let them cool.
- Dust with powdered sugar before serving.
Notes
If the peaks look wobbly, whisk a bit longer. Bake in a calm environment to avoid interruptions; these cupcakes are forgiving.