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Japanese Cotton Cheesecake Cupcakes

Cloud-Like Japanese Cotton Cheesecake Cupcakes You’ll Adore

These Japanese Cotton Cheesecake Cupcakes are a heavenly dessert with a light, airy texture that feels indulgent yet guilt-free.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Low-fat can reduce richness.
  • 4 tbsp Unsalted Butter Can replace with margarine for dairy-free.
  • 1 cup Whole Milk Substitute with almond milk for lighter version.
  • 3/4 cup Granulated Sugar Reduce for lower sweetness or substitute with alternatives.
  • 3 large Eggs (separated) 1 egg = 1 tbsp flaxseed meal + 2.5 tbsp water for vegan.
  • 1 tbsp Lemon Juice Optional, can substitute with vinegar.
  • 1 cup All-Purpose Flour 1:1 gluten-free flour mix as substitute.
  • 2 tbsp Cornstarch Omit if using gluten-free flour.
  • 1/4 tsp Salt Balances the sweetness.
  • 1 tsp Vanilla Extract Optional, can substitute with almond extract.
For Dusting
  • 1 tbsp Powdered Sugar Optional and can be omitted.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Saucepan
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) while lining a muffin tin with cupcake liners.
  2. In a medium saucepan, combine cream cheese, unsalted butter, and whole milk over low heat until smooth.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt until well blended.
  4. Whisk egg yolks with granulated sugar and lemon juice until pale and creamy, then mix in the cooled cream mixture.
  5. Beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
  6. Gently fold whipped egg whites into the batter to combine without deflating.
  7. Pour the combined batter into the cupcake liners, filling each about ¾ full.
  8. Bake in the preheated oven for 20–25 minutes until golden brown and slightly puffed.
  9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 150mgSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for best texture. Whip egg whites just to soft peaks to maintain fluffiness.

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