Japanese Cotton Cheesecake Cupcakes: 130-Calorie Cloud Bliss
Light and airy Japanese cotton cheesecake cupcakes that melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
Scale
- 3 oz cream cheese (softened)
- 2 tbsp unsalted butter
- 1/4 cup milk
- 3 large eggs, separated
- 1/4 cup cake flour (or sifted all-purpose)
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- Powdered sugar (for dusting)
Instructions
- Melt cream cheese, butter, and milk in a saucepan over low heat until smooth.
- Remove from heat and whisk in sifted cake flour, cornstarch, and salt.
- Beat egg whites with cream of tartar until foamy, then slowly add sugar until soft peaks form.
- Gently fold egg whites into the cheese mixture.
- Pour into lined cupcake molds and bake in a water bath at 300°F (150°C) for 25–30 minutes. Cool before dusting with powdered sugar.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to keep it light and airy.
- Let cupcakes cool completely before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg