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Fluffy Japanese Cotton Cheesecake Cupcakes: Cloud-Like Perfection

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Light, airy, and fluffy Japanese cotton cheesecake cupcakes with a delicate texture and a subtle sweetness perfect for dessert or tea time.

Ingredients

Scale
  • 6 large eggs, separated
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1/4 tsp cream of tartar
  • Powdered sugar for dusting

Instructions

  • 1. Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
  • 2. In a bowl, mix cream cheese, butter, milk, egg yolks, and vanilla until smooth.
  • 3. Sift in flour and cornstarch, then fold gently.
  • 4. In a separate bowl, beat egg whites with cream of tartar until foamy.
  • 5. Gradually add sugar and beat to stiff peaks.
  • 6. Fold egg whites into the cream cheese mixture in batches, gently to retain air.
  • 7. Spoon batter into liners about 3/4 full.
  • 8. Place muffin tin in a larger pan filled with hot water (water bath).
  • 9. Bake for 25–30 minutes until cupcakes are lightly golden and springy.
  • 10. Cool completely, then dust with powdered sugar before serving.

Notes

  • Do not overmix to maintain fluffiness.
  • Use a water bath for moist, even baking.
  • Best enjoyed the same day, but can be stored in the fridge for 1–2 days.

Nutrition

Keywords: Fluffy Japanese Cotton Cheesecake Cupcakes, light cheesecake, Japanese dessert

Find it online: https://dishfoody.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/