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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes for a Dreamy Treat

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and perfect for any dessert occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese this rich base provides a creamy texture that’s essential for a delectable cheesecake flavor.
  • ¼ cup Granulated Sugar this sweetness balances the tangy cream cheese perfectly.
  • ¼ cup Milk helps to achieve a smooth and pourable batter.
  • 2 large Eggs these add richness and structure to your cupcakes.
  • 1 teaspoon Vanilla Extract a splash of vanilla enhances the overall flavor of the cupcakes.
  • ½ cup All-Purpose Flour this creates stability while keeping the texture light.
  • ½ teaspoon Baking Powder a must for that lovely rise and fluff to your cupcakes.
For the Egg Whites
  • 2 large Egg Whites whipped until stiff peaks form to provide an airy structure.
  • ¼ cup Granulated Sugar (for egg whites) gradually added to achieve that perfect meringue consistency.

Equipment

  • Muffin tin
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine cream cheese, granulated sugar, milk, eggs, and vanilla extract. Blend until smooth and creamy.
  3. Sift in all-purpose flour and baking powder, stirring gently until just combined.
  4. In a separate bowl, beat egg whites to soft peaks, then gradually add granulated sugar until stiff peaks form.
  5. Gently fold the whipped egg whites into the cream cheese batter in three batches.
  6. Pour the combined batter into the cupcake liners, filling each about ¾ full.
  7. Bake for 25-30 minutes, until golden and springy to the touch.
  8. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 140kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 100mgPotassium: 70mgSugar: 6gVitamin A: 300IUCalcium: 50mgIron: 0.4mg

Notes

Ensure egg whites are beaten to stiff peaks for airy texture. All ingredients should be at room temperature for a smoother batter.

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