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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes You'll Crave

Delicious Japanese Cotton Cheesecake Cupcakes, a delightful twist on traditional cheesecake, perfect for desserts, low in sugar, and perfect for sharing.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Provides a rich, tangy base.
  • 4 tbsp Unsalted Butter Adds richness and moisture.
  • 1 cup Whole Milk Contributes creaminess.
  • 1/2 cup Granulated Sugar Sweetens the cake.
  • 4 large Eggs (separated) Yolks enrich the batter.
  • 1 tbsp Lemon Juice (optional) Enhances flavor.
  • 1 cup All-Purpose Flour Provides structure.
  • 2 tbsp Cornstarch Helps achieve a softer texture.
  • 1/4 tsp Salt Balances sweetness.
  • 1 tsp Vanilla Extract Adds aroma.
  • 1 tbsp Powdered Sugar For optional dusting.

Equipment

  • Oven
  • Muffin tin
  • medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Baking Instructions
  1. Preheat the 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. Stir until smooth, about 5 to 7 minutes.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
  4. In a large bowl, whisk together egg yolks, granulated sugar, and lemon juice until pale and thickened, about 5 minutes. Fold in the cooled cream mixture.
  5. Sift the dry ingredients into the wet mixture and fold gently until just combined.
  6. Whip egg whites in a clean bowl until soft peaks form, then gradually add sugar until stiff peaks form.
  7. Fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites carefully.
  8. Pour the batter into each cupcake liner, filling them three-quarters full. Bake for 20 to 25 minutes until lightly golden.
  9. Let cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Avoid overbeating egg whites and use gentle folding techniques.

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