Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth desserts that combine the softness of a soufflé with the richness of a cheesecake, creating a delightful individual-sized treat.
Ingredients
1/2 cup cream cheese, softened
1/4 cup milk
1/4 cup butter
1/2 cup cake flour
1/4 teaspoon baking powder
3 large eggs, separated
1/2 cup granulated sugar, divided
1/4 teaspoon vanilla extract
A pinch of salt
Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a small saucepan, melt the cream cheese, butter, and milk over low heat until smooth and well combined. Remove from heat and set aside.
- Sift the cake flour and baking powder together in a separate bowl.
- In a large bowl, beat the egg yolks and 1/4 cup of the granulated sugar until pale and thick. Add the melted cream cheese mixture and vanilla extract, stirring to combine.
- Gradually fold in the sifted flour mixture until smooth and well combined.
- In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- Gently fold the beaten egg whites into the cream cheese mixture, a little at a time, being careful not to deflate the batter.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Tap the muffin tin gently on the counter to remove air bubbles, then bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
These cupcakes are best enjoyed fresh but can be stored for up to 2 days at room temperature in an airtight container.
Refrigerate for up to 5 days if you want to keep them longer.
Reheat the cupcakes in the microwave for 10-15 seconds to restore softness.
Variations: Top with fresh fruit, mix in matcha powder, or add chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 9g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
