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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes You'll Love

Experience the delight of Fluffy Japanese Cotton Cheesecake Cupcakes with an airy texture and creamy goodness, perfect for gatherings or personal treats.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese use dairy-free for dairy-free option
  • 1 cup Sugar reduce for less sweetness
  • 1/2 cup Milk almond milk for dairy-free version
  • 1/4 cup Unsalted Butter substitute with dairy-free butter
  • 4 large Egg Yolks
  • 4 large Egg Whites whipped to soft peaks
  • 1 cup All-Purpose Flour substitute with gluten-free flour
  • 1/4 tsp Salt
For Optional Flavor Add-Ins
  • 1/4 cup Cocoa Powder for chocolate variation
  • 1/2 cup Mashed Bananas/Applesauce adds moisture and sweetness
  • 1/4 cup Chopped Nuts for a crunchy texture
  • 1/8 tsp Cayenne Pepper for a spicy kick

Equipment

  • Muffin tin
  • Electric mixer
  • mixing bowl
  • spatula
  • Sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine cream cheese, sugar, milk, and butter. Beat on medium speed for 3-4 minutes until smooth.
  3. Incorporate egg yolks one at a time, mixing well after each addition for 2-3 minutes.
  4. In a separate bowl, beat egg whites until soft peaks form, about 4-5 minutes.
  5. Fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to over-mix.
  6. Sift together flour and salt, then fold them into the batter until just combined.
  7. Pour the batter into cupcake liners, filling them about two-thirds full.
  8. Bake for 20-25 minutes or until tops are golden and a toothpick inserted comes out clean.
  9. Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 160kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 140mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 500IUCalcium: 40mgIron: 0.5mg

Notes

Ensure ingredients such as cream cheese and eggs are at room temperature for best results. Monitor baking closely to prevent overbaking.

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