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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes to Savor

Delight in these Japanese Cotton Cheesecake Cupcakes that are light, fluffy, and simple to make, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese softened; use low-fat for a lighter option
  • 1/4 cup Granulated Sugar swap with coconut sugar for a different flavor
  • 4 tablespoons Milk almond milk makes a great non-dairy substitute
  • 3 large Eggs separated; egg whites create fluffiness
  • 1 teaspoon Vanilla Extract substituting with almond extract provides a delightful twist
  • 1/2 cup All-Purpose Flour replace with gluten-free flour for a gluten-free version
  • 1 teaspoon Cornstarch contributes to a light texture
  • 1/8 teaspoon Salt balances the overall sweetness
For Dusting
  • 1/4 cup Powdered Sugar for a sweet, aesthetic finish

Equipment

  • oven
  • Muffin tin
  • mixing bowl
  • electric mixer
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the softened cream cheese and granulated sugar, beating until smooth. Gradually incorporate the milk, egg yolks, and vanilla extract.
  3. Sift the all-purpose flour and cornstarch into the cream cheese mixture, gently mixing until no lumps remain.
  4. In a separate bowl, whip the egg whites with the salt until soft peaks form. Gradually add remaining sugar and whip until stiff peaks form.
  5. Fold one-third of the whipped egg whites into the cream cheese mixture, then repeat two more times.
  6. Divide the batter into cupcake liners, filling each about three-quarters full.
  7. Bake for approximately 30 minutes or until tops are lightly golden and set.
  8. Let the cupcakes cool completely in the tin.
  9. Lightly dust the tops with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 150mgPotassium: 90mgSugar: 11gVitamin A: 300IUCalcium: 30mgIron: 0.3mg

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

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