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–+ servings

Fluffy Japanese Cotton Cheesecake Cupcakes

A delightful dessert that combines the rich flavor of cheesecake with a light, airy texture, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 140
Ingredients Equipment Method Nutrition

Ingredients
  

Cream Cheese
  • 1 cup cream cheese, softened Provides a creamy base.
  • 0.5 cup granulated sugar Adds sweetness.
  • 0.25 cup unsalted butter, softened Adds richness.
  • 0.5 cup whole milk Helps create a smooth batter.
  • 3 large eggs, separated Yolks add richness, whites add fluffiness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.25 cup all-purpose flour Provides structure.
  • 0.25 cup cornstarch Helps lighten the batter.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.25 teaspoon cream of tartar Stabilizes egg whites.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula

Method
 

  1. Preheat oven to 320°F (160°C) and prepare muffin tin with liners.
  2. Beat cream cheese, sugar, and butter until smooth. Add milk and vanilla, mix well.
  3. In a separate bowl, whisk egg yolks, flour, cornstarch, and salt. Gradually add to cream cheese mixture.
  4. Whip egg whites with cream of tartar until stiff peaks form. Fold into batter gently.
  5. Spoon batter into liners, filling two-thirds full. Place muffin tin in a larger pan with hot water.
  6. Bake for 25-30 minutes until golden and toothpick comes out clean.
  7. Cool in the oven with the door ajar for 10 minutes, then cool completely on a wire rack.
  8. Chill in the refrigerator for at least 120 minutes before serving.

Nutrition

Calories: 140kcalProtein: 4gSodium: 150mg

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