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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for Light Indulgence

These Japanese Cotton Cheesecake Cupcakes offer a delightful blend of fluffy texture and customizable flavors, perfect for guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Use low-fat for lighter option
  • 2 tbsp Unsalted Butter Substitute with coconut oil for dairy-free
  • 1/2 cup Whole Milk Almond milk can be used as a substitute
  • 1/2 cup Granulated Sugar Use less for lighter sweetness if desired
  • 3 Eggs (separated) Whip egg whites for volume
  • 1 tbsp Lemon Juice Replace with splash of vinegar if desired
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 2 tbsp Cornstarch Can be omitted but will reduce lightness
  • 1/4 tsp Salt Essential for flavor enhancement
  • 1 tsp Vanilla Extract Use almond extract for a different flavor
For the Topping
  • 1 tbsp Powdered Sugar Optional for dusting

Equipment

  • Muffin tin
  • Mixing Bowls
  • Hand mixer
  • Saucepan
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium saucepan, combine cream cheese, unsalted butter, and whole milk over low heat until smooth. Cool to room temperature.
  3. In a bowl, whisk together all-purpose flour, cornstarch, and salt. Set aside.
  4. Whisk egg yolks, sugar, and lemon juice until pale. Fold in cooled cream cheese mixture.
  5. Sift flour mixture into egg yolk batter gently until smooth, avoiding overmixing.
  6. Beat egg whites until soft peaks form, then gradually add remaining sugar and beat to stiff peaks.
  7. Carefully fold whipped egg whites into the batter in three additions.
  8. Fill muffin liners three-quarters full and lightly tap the tin on the counter.
  9. Bake for 20-25 minutes until golden brown and springy. Let cool for 5 minutes in the tin.
  10. Transfer to a wire rack to cool completely, and dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 60mgSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.4mg

Notes

Ensure egg whites are beaten until soft peaks form; avoid over-mixing to maintain light texture. These cupcakes are best served fresh but can be stored in the fridge for up to 3 days.

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