Description
A light and airy dessert that melts in your mouth.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs
- 60g granulated sugar
- 30g all-purpose flour
- 30g corn starch
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- Grease and line a muffin tin with cupcake liners.
- In a bowl, melt the cream cheese and butter together.
- Add milk and mix until smooth.
- Separate the eggs. Add yolks to the mixture and combine.
- In another bowl, whisk the egg whites until soft peaks form.
- Gradually add sugar to the egg whites and whisk until stiff peaks form.
- Fold the egg whites into the cream cheese mixture gently.
- Sift flour and corn starch into the mixture and fold until combined.
- Pour the batter into the prepared muffin tin.
- Bake for 25-30 minutes until golden and a skewer comes out clean.
- Let cool before serving.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the egg whites.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese cotton cheesecake, cupcakes, fluffy dessert