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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes You’ll Adore

Discover the delightful Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect blend of airy texture and creamy goodness, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese use full-fat for best results
  • 3/4 cup Granulated Sugar
  • 1/2 cup Milk any type (dairy or non-dairy)
  • 4 Eggs (separated)
  • 1 tsp Vanilla Extract can be replaced with other flavored extracts
  • 1 cup All-Purpose Flour gluten-free flour can be substituted
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
For the Topping
  • 1 cup Powdered Sugar for dusting on top

Equipment

  • muffin tin
  • Electric mixer
  • spatula
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium mixing bowl, combine softened cream cheese and granulated sugar. Blend on medium speed until smooth.
  3. Add milk, egg yolks, and vanilla extract to the mixture. Mix on low speed until combined.
  4. Sift all-purpose flour and cornstarch into the cream cheese mixture. Fold in gently with a spatula.
  5. Whip egg whites with a pinch of salt until soft peaks form. Gradually add remaining sugar until stiff peaks form.
  6. Gently fold whipped egg whites into the cream cheese batter in three additions.
  7. Divide the batter into cupcake liners, filling them about two-thirds full.
  8. Bake for about 30 minutes, until golden and slightly jiggly in the center.
  9. Let the cupcakes cool in the tin for about 10-15 minutes, then dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 23gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 80mgSodium: 220mgPotassium: 90mgSugar: 10gVitamin A: 350IUCalcium: 60mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for smoother batter. Use a clean bowl for whipping egg whites, and be careful not to overmix when folding in.

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