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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for Pure Bliss

Delight in these Japanese Cotton Cheesecake Cupcakes, a light and airy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese softened
  • 4 tbsp Unsalted Butter high-quality
  • 1 cup Whole Milk or non-dairy milk for vegan
  • 1/2 cup Granulated Sugar reduce for less sweetness
  • 4 large Eggs separated
  • 1 tbsp Lemon Juice optional
  • 3/4 cup All-Purpose Flour can use gluten-free blend
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
For the Dusting
  • 1 cup Powdered Sugar

Equipment

  • Muffin tin
  • Medium Saucepan
  • Mixing Bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Melt cream cheese, butter, and milk in a saucepan over low heat until smooth.
  3. Whisk flour, cornstarch, and salt in a bowl, then set aside.
  4. Whisk egg yolks with sugar and lemon juice until pale, then fold in the cooled cream mixture.
  5. Sift the dry ingredients into the egg yolk mixture and blend gently.
  6. Beat egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
  7. Gently fold egg whites into the batter in two batches.
  8. Spoon the batter into the cupcake liners and tap to release air bubbles.
  9. Bake for 20-25 minutes until golden and slightly jiggly in the center.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack and dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Make the batter in advance and separate egg whites until ready to bake for easier preparation.

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