Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth soft. These individual cheesecakes are gently sweet, delicately tangy, and perfect for an elegant yet easy dessert.
Ingredients
For the Batter
8 oz full-fat cream cheese, softened
1 cup granulated sugar, divided
½ cup milk
3 large eggs, separated
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp cornstarch
¼ tsp salt
For Dusting
2 tbsp powdered sugar
Instructions
Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment.
In a mixing bowl, beat the cream cheese and half of the sugar until smooth and creamy.
Add the milk, egg yolks, and vanilla extract. Mix until fully combined.
Sift in the flour and cornstarch, then gently stir until the batter is smooth and lump-free.
In a separate bowl, whip the egg whites with salt until soft peaks form. Gradually add the remaining sugar and whip until stiff peaks form.
Gently fold the whipped egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 30 minutes, until lightly golden on top and just set in the center.
Allow cupcakes to cool completely in the pan before removing.
Dust with powdered sugar before serving.
Notes
Use room-temperature ingredients for the best fluffy texture.
Fold the egg whites gently to keep the batter airy.
Optional toppings include fresh berries or lightly sweetened whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg