Go Back
–+ servings
Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for Sweet Bliss

These Fluffy Japanese Cotton Cheesecake Cupcakes combine cheesecake richness with soufflé lightness, creating a cloud-like texture perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese low-fat option recommended
  • 1/4 cup Unsalted Butter softened
  • 1/2 cup Whole Milk can substitute with almond milk
  • 1/2 cup Granulated Sugar reduce for a lower sugar version
  • 5 large Eggs room temperature
  • 1 tbsp Lemon Juice optional
  • 1/2 cup All-Purpose Flour can substitute with gluten-free flour
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract preferably pure
  • Powdered Sugar for dusting, optional

Equipment

  • Muffin tin
  • saucepan
  • mixing bowl
  • spatula

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 saucepan over low heat, combine cream cheese, unsalted butter, and whole milk. Stir gently until smooth, about 5-7 minutes. Allow to cool.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
  4. In a large mixing bowl, whisk egg yolks, granulated sugar, and lemon juice until pale and thickened, about 3-5 minutes. Add cooled cheese mixture.
  5. Gradually sift dry ingredients into cheese and egg yolk mixture, mixing gently until no visible flour remains.
  6. In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
  7. Fold one-third of whipped egg whites into the batter, then fold in the remaining egg whites in two additions.
  8. Pour batter into prepared muffin tin, filling each liner about 3/4 full. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
  9. Cool in the pan for 5 minutes then transfer to a wire rack. Dust with powdered sugar if desired.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 150mgPotassium: 150mgSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Bake at a lower temperature to prevent cracks. Enjoy cupcakes within a few days for optimal texture.

Tried this recipe?

Let us know how it was!