Description
Light, airy, and incredibly delicious Japanese Cotton Cheesecake Cupcakes made with cream cheese and whipped egg whites.
Ingredients
Scale
- 8 oz Cream Cheese
- 1 cup Sugar
- 1/2 cup Milk
- 1/4 cup Unsalted Butter
- 6 large Egg Yolks
- 6 large Egg Whites (Whipped to soft peaks)
- 3/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Cocoa Powder (optional)
- 1 cup Mashed Bananas or Applesauce
- 1/2 cup Chopped Nuts
- 1/4 teaspoon Cayenne Pepper
Instructions
- Preheat your oven to 320°F (160°C).
- Line a cupcake or muffin tin with paper liners.
- In a large mixing bowl, combine the cream cheese and unsalted butter until smooth.
- Add sugar and milk, mixing until well incorporated.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift together flour, salt, cocoa powder, and add to wet ingredients carefully.
- Whip the egg whites to soft peaks and gently fold into the batter.
- Add mashed bananas or applesauce, chopped nuts, and cayenne pepper; mix gently.
- Spoon the batter into liners, filling them about three-quarters full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes before transferring to a wire rack.
Notes
Serve warm or chilled, optionally dust with powdered sugar or cocoa powder. Store in an airtight container; refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Japanese cheesecake, cupcakes, dessert, fluffy cupcakes, baking