These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth delicious. Inspired by the famous Japanese cotton cheesecake, these cupcakes combine the richness of cream cheese with a soufflé-like texture that’s simply irresistible. Perfect for tea time, dessert, or gifting, they’re as delightful to make as they are to eat!
Prep Time
- 15 minutes
Cook Time
- 25–30 minutes
Total Time
- 45 minutes
Servings
- 8–10 cupcakes
Ingredients
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup milk
- ½ cup granulated sugar, divided (reserve 2 tablespoons for egg whites)
- 3 large eggs, separated (yolks and whites kept in separate bowls)
- ½ cup all-purpose flour
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C) . Line a muffin tin with cupcake liners or grease it lightly to prevent sticking.
Step 2: Prepare the Cream Cheese Mixture
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Heat the milk in a small saucepan over low heat or in the microwave until warm (not boiling). Gradually add the warm milk to the cream cheese mixture, stirring until fully combined.
- Add the egg yolks one at a time, mixing well after each addition.
- Sift in the all-purpose flour and mix gently until the batter is smooth and free of lumps. Set aside.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites using a hand mixer or stand mixer on medium speed until frothy.
- Gradually add the reserved 2 tablespoons of granulated sugar (from the ½ cup) while continuing to beat the egg whites. Increase the speed to high and whip until stiff, glossy peaks form. Be careful not to overbeat.
Step 4: Combine the Mixtures
- Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it.
- Carefully fold in the remaining egg whites in two additions, using a spatula and gentle motions to avoid deflating the batter. The final mixture should be light and airy.
Step 5: Fill the Cupcake Liners
- Spoon or pipe the batter evenly into the prepared cupcake liners, filling each about ¾ full. Tap the muffin tin gently on the counter to release any air bubbles.
Step 6: Bake the Cupcakes
- Place the muffin tin in the preheated oven and bake for 25–30 minutes , or until the cupcakes are golden on top and a toothpick inserted into the center comes out clean.
- Avoid opening the oven door during baking to prevent the cupcakes from collapsing.
Step 7: Cool and Serve
- Remove the cupcakes from the oven and let them cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
- Serve plain or dust with powdered sugar for an elegant touch. Pair with tea or coffee for a delightful treat!
Pro Tips
- Room Temperature Ingredients: Ensure the cream cheese, butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Whisking Egg Whites: Make sure your bowl and whisk are completely clean and free of grease—any oil can prevent the egg whites from whipping properly.
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days . Bring to room temperature before serving.
Nutrition Facts (Per Cupcake, based on 10 cupcakes)
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 0g
- Sugar: 15g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are a dream come true for anyone who loves light, airy desserts with a hint of richness. The combination of tangy cream cheese and soft, cloud-like texture makes them utterly unique and unforgettable. Plus, their simplicity and elegance make them perfect for any occasion, from casual snacking to special celebrations.
Ready to create these heavenly cupcakes? Grab your ingredients and get ready to enjoy a taste of Japanese-inspired indulgence—one fluffy bite at a time!
