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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes

Light, airy, and irresistibly fluffy, these Japanese cotton cheesecake cupcakes blend the richness of cheesecake with the delicate texture of sponge cake, making them perfect for tea time or dessert.

Ingredients

Scale
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk
  • 1/2 cup granulated sugar, divided
  • 3 large eggs, separated
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat the oven to 300°F (150°C) and line a muffin tin with cupcake liners.
  2. In a saucepan over low heat, melt the cream cheese, butter, and milk together until smooth. Let cool slightly.
  3. Transfer the cream cheese mixture to a bowl and whisk in the egg yolks until well combined.
  4. Sift in the flour and mix until smooth and lump-free.
  5. In a separate bowl, beat the egg whites with half of the sugar until foamy, then gradually add the remaining sugar and beat until stiff peaks form.
  6. Gently fold the egg white mixture into the cream cheese batter in three additions, being careful not to deflate the mixture.
  7. Spoon the batter into the cupcake liners about 3/4 full.
  8. Place the muffin tin in a larger pan and add hot water to the larger pan to create a water bath.
  9. Bake for 25–30 minutes or until the tops are lightly golden and the centers are set.
  10. Turn off the oven and leave the cupcakes inside with the door ajar for 10 minutes to prevent cracking.
  11. Remove from the oven and allow to cool completely before serving. Optional: dust with powdered sugar or serve with fresh fruit.

Notes

  • Use room temperature ingredients for a smoother batter.
  • Be gentle while folding in the egg whites to keep the mixture airy.
  • These cupcakes taste best chilled or at room temperature.

Nutrition

Keywords: Japanese cotton cheesecake, cheesecake cupcakes, fluffy cupcakes, Japanese dessert, cotton cheesecake