Description

Description: These Fluffy Japanese Cotton Cheesecake Cupcakes are the ultimate dessert for cheesecake lovers. With a delicate, airy texture and a creamy center, they combine the richness of cheesecake with the softness of cotton cake. This recipe is inspired by the famous Japanese cotton cheesecake and offers a lighter, fluffier alternative to traditional cupcakes. Perfect for any occasion, whether it’s a family gathering or a special treat, these cupcakes will melt in your mouth and leave everyone craving more!

Ingredients

1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup milk
1/2 cup granulated sugar, divided
3 large eggs, separated
1/2 cup all-purpose flour
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Powdered sugar for dusting (optional)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.
Mix Wet Ingredients: In a medium-sized bowl, beat together the cream cheese and butter until smooth. Add the milk, 1/4 cup of sugar, and vanilla extract. Stir until well combined.
Add Egg Yolks: Add the egg yolks, one at a time, mixing well after each addition. Gradually stir in the flour until smooth.
Beat Egg Whites: In a separate, clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
Fold Mixtures Together: Gently fold the beaten egg whites into the cream cheese mixture, being careful not to deflate the egg whites. Continue folding until the mixture is smooth and combined.
Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 2/3 full. Tap the tin lightly to release any air bubbles.
Bake: Bake for 18-20 minutes or until the cupcakes are lightly golden on top and spring back when touched.

Cool and Serve: Allow the cupcakes to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Dairy-Free: Replace cream cheese and butter with dairy-free alternatives such as vegan cream cheese and margarine.

Gluten-Free: Use a gluten-free flour blend instead of regular flour for a gluten-free version.

Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 cupcake
Calories: 175
Sugar: 13g
Sodium: 75mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 55mg

Keywords: Japanese cheesecake, Fluffy cupcakes, Dessert recipe, Cotton cheesecake, Cupcake recipe