Go Back

Fluffy Japanese Cotton Cheesecake Cupcakes

These soft and airy cheesecake cupcakes combine delightful flavors with a light texture, making them a perfect guilt-free dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Cream Cheese Softened at room temperature
  • 1/2 cup Sugar For sweetness
  • 1/2 cup Milk Creates a moist texture
  • 4 large Eggs Separated into yolks and whites
  • 1 cup Cake Flour For light texture
  • 1/4 tsp Salt Enhances flavors
  • 1 tsp Vanilla Extract Enhances cream cheese flavor
  • 1/4 tsp Cream of Tartar Stabilizes egg whites

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C).
  2. Prepare a muffin tin by lining it with cupcake liners.
  3. In a large bowl, soften the cream cheese at room temperature for about 15 minutes.
  4. In another bowl, separate the egg whites from the yolks.
Cooking
  1. Mix the sugar and vanilla extract into the softened cream cheese until smooth.
  2. Add the milk and egg yolks, mixing until fully integrated.
  3. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
  4. Gently fold about a third of the egg whites into the cream cheese mixture.
  5. Carefully fold in the rest of the egg whites, maintaining the fluffiness.
  6. Spoon the batter into the prepared muffin tins until about two-thirds full.
  7. Bake for 25 minutes or until lightly golden and a toothpick comes out clean.
Serving
  1. Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes.
  2. Transfer them to a wire rack to cool completely.
  3. Serve them plain or topped with fresh fruit.

Notes

Ensure all ingredients are at room temperature for better mixing. Do not rush the folding process as it helps maintain fluffiness. Store leftovers in an airtight container for up to 3 days.