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Japanese Cotton Cheesecake Cupcakes

Light and Fluffy Japanese Cotton Cheesecake Cupcakes Just for You

Enjoy these Light and Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect dessert blending cheesecake richness with a soufflé-like texture.
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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: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Use low-fat for fewer calories
  • 1/4 cup Unsalted Butter Use unsalted to control flavor
  • 1/2 cup Whole Milk Dairy-free alternative optional
  • 1/2 cup Granulated Sugar Use less for a lighter taste
  • 4 Eggs, separated Room temperature for optimal mixing
  • 1 tbsp Lemon Juice Optional; can substitute with vanilla extract
  • 1 cup All-Purpose Flour Use gluten-free flour mix if needed
  • 2 tbsp Cornstarch Crucial for fluffiness
  • 1/4 tsp Salt Enhances overall flavor
  • 1 tsp Vanilla Extract Almond extract can be used
For Dusting (optional)
  • 1 cup Powdered Sugar Optional for decorative finish

Equipment

  • muffin tin
  • mixing bowl
  • Saucepan
  • hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Melt cream cheese, unsalted butter, and whole milk in a saucepan over low heat, stirring until smooth.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
  4. Beat egg yolks with granulated sugar and lemon juice until pale and creamy, then mix in cooled cream cheese mixture.
  5. Gradually sift dry ingredients into the wet mixture, mixing gently until just combined.
  6. Whip egg whites until soft peaks form, then gradually add remaining sugar until stiff peaks form.
  7. Fold whipped egg whites into batter in three additions, being careful not to deflate the mixture.
  8. Fill each cupcake liner about three-quarters full, tapping the pan to release air bubbles.
  9. Bake for 20-25 minutes until the tops are golden and slightly puffed. Cool in the pan for 5 minutes.
  10. Transfer cupcakes to a wire rack to cool completely before dusting with powdered sugar.

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 70mgSugar: 8gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

Use room temperature ingredients for best results. Tap the pan after filling to ensure even rise. Store in an airtight container in the fridge for up to 3 days.

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