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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth

These Japanese Cotton Cheesecake Cupcakes offer a light, airy texture that melts in your mouth, providing a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese softened
  • 3/4 cup Granulated Sugar
  • 1/4 cup Milk
  • 4 large Eggs (separated)
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose Flour can be replaced with gluten-free flour
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
For Dusting
  • 1 cup Powdered Sugar optional for garnish

Equipment

  • muffin tin
  • Mixing bowl
  • Electric 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. Beat softened cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla extract, mixing thoroughly.
  3. Sift all-purpose flour and cornstarch into the cream cheese mixture and fold gently.
  4. Beat separated egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat to stiff peaks.
  5. Fold whipped egg whites into the cream cheese mixture gently in three additions.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 30 minutes until lightly golden and set in the center, but still jiggly.
  8. Allow cupcakes to cool completely in the tin, then dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 70mgSugar: 10gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

These cupcakes can be stored in an airtight container for up to 2 days or frozen for a month. Dust with powdered sugar just before serving for a perfect finish.

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