Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and deliciously baked treats that delight your taste buds with their soft texture and creamy flavor.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large eggs, separated
- 1 tablespoon lemon juice (optional)
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium saucepan, combine cream cheese, butter, and milk. Heat on low, stirring until smooth. Remove from heat and cool to room temperature.
- In a bowl, whisk flour, cornstarch, and salt.
- In a large mixing bowl, whisk egg yolks, sugar, and lemon juice (if using) until pale. Add the cooled cheese mixture and combine.
- Sift in dry ingredients and stir gently until smooth.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons of sugar and beat until stiff peaks form.
- Fold a third of the egg whites into the batter to lighten it. Then gently fold in the rest until fully incorporated.
- Pour batter into cupcake liners, filling 3/4 full. Tap pan to remove air bubbles.
- Bake for 20–25 minutes or until golden brown and slightly puffed.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Store cupcakes in an airtight container to keep them fresh.
- Experiment with flavors by adding different extracts or toppings.
- For best texture, serve the cupcakes the same day they are made.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg