Description
These light and fluffy Japanese Cotton Cheesecake Cupcakes are a delightful treat perfect for any gathering, offering a rich cheesecakey flavor with an airy texture.
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
- 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) and line a muffin tin with cupcake liners.
- In a medium bowl, beat cream cheese and sugar together until smooth and creamy.
- Add milk, melted butter, and egg yolks, and beat until well combined.
- Sift in flour and salt, and gently fold until just combined.
- Whip the egg whites to soft peaks, then fold into the cream cheese mixture in three parts.
- Pour into prepared muffin tin, filling each liner about two-thirds full.
- Bake for 20-25 minutes until puffed and golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg