Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy, and creamy Japanese cotton cheesecake cupcakes that melt in your mouth—perfect for a delicate dessert or a special gift.
Equipment
- Mixer
- Mixing bowls
- Muffin tin
- Cupcake Liners
- Spatula
Ingredients
Main Ingredients
- 8 oz cream cheese
- 1/2 cup sugar adjust to sweetness preference
- 1/2 cup milk whole milk or almond milk for dairy-free
- 1/4 cup unsalted butter or vegan butter
- 6 large egg yolks
- 6 large egg whites whipped to soft peaks
- 1 cup all-purpose flour sifted; gluten-free blend optional
- 1/4 tsp salt pinch to enhance flavor
Optional Toppings
- fresh berries for topping
- light whipped cream for topping
- chocolate sauce for drizzle topping
Instructions
- Step 1: Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Step 2: In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat on medium speed for 3-4 minutes until smooth and creamy.
- Step 3: Gradually add egg yolks one at a time, mixing well after each addition. Beat for an additional 2-3 minutes until rich and smooth.
- Step 4: In a separate clean bowl, whip egg whites until soft peaks form (about 4-5 minutes).
- Step 5: Gently fold the egg whites into the cream cheese mixture in three additions using a spatula, avoiding deflating the batter.
- Step 6: Sift in flour and salt, then fold gently until just combined. Do not overmix.
- Step 7: Pour batter into prepared liners, filling about two-thirds full.
- Step 8: Bake for 20-25 minutes until tops are lightly golden and a toothpick inserted comes out clean.
- Step 9: Let cupcakes cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10: Serve plain or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce if desired.
Notes
For dairy-free or vegan options, substitute cream cheese, milk, and butter accordingly. Use gluten-free flour for gluten intolerance. Use a water bath during baking for a softer texture. Store cupcakes covered at room temperature for up to a day or refrigerate up to 3 days. Freeze for up to a month.