Description
Light and airy cupcakes inspired by classic Japanese cotton cheesecake, featuring a delicate cream cheese base and a mild lemon flavor.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs, separated
- 1/4 teaspoon lemon juice
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 320°F (160°C) and line a cupcake tin with paper liners.
- In a saucepan, melt the cream cheese and milk together over low heat, then let it cool slightly.
- In a mixing bowl, whisk together the sugar and flour. Add the cream cheese mixture slowly, mixing until smooth.
- Add the egg yolks one at a time, mixing in between each addition. Then stir in the lemon juice.
- In a separate bowl, whisk the egg whites until soft peaks form, then gradually add sugar and continue whisking until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture until just combined.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until the tops are lightly golden.
- Allow to cool, then whip the heavy cream with powdered sugar until soft peaks form and serve on top of the cupcakes.
Notes
These cupcakes are best served at room temperature or chilled, with whipped cream and a light dusting of powdered sugar or fruit sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg