Description
Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, cloud-like treats combining the creamy richness of cheesecake with a light, airy souffle texture.
Ingredients
Cream cheese
Sugar
Milk
Unsalted butter
Eggs, separated (large)
All-purpose flour
Salt, a pinch
Vanilla extract
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, beat together the cream cheese, sugar, milk, and butter until smooth and creamy.
- Add yolks one at a time, mixing well after each addition for a uniformly rich batter.
- In a separate bowl, whip the egg whites until soft peaks form.
- Gently fold the whipped whites into the cream cheese mixture, lifting from the bottom to keep airiness.
- Sift in the flour and salt, folding gently until just combined—avoid overmixing.
- Divide batter evenly into the cupcake liners, filling each to about two-thirds full.
- Bake for 20-25 minutes, until the tops turn lightly golden and a toothpick comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Notes
- For a Matcha twist, add 1-2 tsp of matcha powder to the batter.
- For a citrus flavor, fold in a teaspoon of lemon or orange zest.
- Add a spoonful of jam or fruit compote for a fruity surprise.
- Store in an airtight container in the fridge for up to 3-4 days.
- Reheat in a microwave for 5-7 seconds to soften the cupcakes without collapsing.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
