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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes: A Dreamy Delight

Indulge in Fluffy Japanese Cotton Cheesecake Cupcakes, a light and airy dessert that melts in your mouth. Perfect for any 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: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 8 ounces Cream Cheese Use full-fat for best results
  • 3/4 cup Granulated Sugar Can substitute with cane sugar
  • 1/4 cup Milk Alternatives like almond milk can be used
  • 4 large Eggs Separate the whites for fluffiness
  • 1 teaspoon Vanilla Extract Use pure vanilla for greater depth
  • 1 cup All-Purpose Flour Gluten-free flour blend can be used
  • 1 tablespoon Cornstarch Avoid substituting this ingredient
  • 1/4 teaspoon Salt Balances sweetness
Dusting Ingredients
  • 1 cup Powdered Sugar Optional for a sweeter finish

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • sifter

Method
 

Preparation Steps
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  3. Sift the all-purpose flour and cornstarch directly into the cream cheese mixture.
  4. In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
  5. Carefully fold the beaten egg whites into the cream cheese mixture in three separate additions.
  6. Spoon the fluffy batter into each cupcake liner, filling them about two-thirds full.
  7. Place the filled muffin tin in the preheated oven and bake for 30 minutes.
  8. Once baked, turn off the oven and let the cupcakes cool completely in the tin for about 10 minutes.
  9. Dust the tops with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 90mgSugar: 10gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

Use a water bath for even baking. Don't overmix when folding in the egg whites to maintain fluffiness. Chill cream cheese for smoother blending. Store cupcakes in an airtight container in the refrigerator for up to 2 days.

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