Fluffy Japanese Cotton Cheesecake Cupcakes
Delicately airy and light cupcakes inspired by traditional Japanese cotton cheesecake, offering a rich cream cheese flavor with a fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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 the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Beat the softened cream cheese with granulated sugar until smooth.
- Add the milk, egg yolks, and vanilla extract, mixing well.
- Sift in the flour and cornstarch, stirring until smooth.
- Beat the egg whites and salt until soft peaks form, then gradually add sugar until stiff peaks form.
- Fold the whipped egg whites into the cream cheese mixture gently.
- Divide the batter among cupcake liners, filling them about 2/3 full.
- Bake for 30 minutes until tops are golden and centers are set.
- Cool completely in the tin.
- Dust with powdered sugar before serving.
Notes
For storage, keep in an airtight container in the refrigerator for up to three days, or freeze for up to a month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 6g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg