Fluffy Japanese Cotton Cheesecake Cupcakes
Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful fusion of lightness and flavor that will elevate any occasion. These airy treats boast a melt-in-your-mouth texture, making them perfect for tea time or as an indulgent dessert after dinner. With a simple preparation process, these cupcakes are not only easy to whip up but also versatile enough to suit various tastes — whether you enjoy them plain or with refreshing fruit toppings. The combination of cream cheese and whipped egg whites results in a signature fluffiness that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Beat together the softened cream cheese and granulated sugar until smooth. Mix in milk, egg yolks, and vanilla until well combined.
- Sift the flour and cornstarch into the cream cheese mixture; blend until smooth.
- In a separate bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold the whipped egg whites into the cream cheese mixture in three parts, being careful not to deflate the batter.
- Divide the batter among cupcake liners, filling them about two-thirds full. Bake for approximately 30 minutes or until lightly golden on top.
- Once baked, cool completely before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg