Go Back
–+ servings
Fluffy Japanese Cotton Cheesecake Cupcakes to Impress Everyone

Fluffy Japanese Cotton Cheesecake Cupcakes to Impress Everyone

Discover the delightful Fluffy Japanese Cotton Cheesecake Cupcakes, a blend of cheesecake and soufflé perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese can substitute with dairy-free cream cheese
  • 1/2 cup Sugar adjust according to taste
  • 1/2 cup Milk use almond milk for a dairy-free option
  • 1/4 cup Unsalted Butter can use vegan butter for a dairy-free variant
  • 4 large Egg Yolks for a vegan option, substitute with flax eggs
  • 4 large Egg Whites
  • 1 cup All-Purpose Flour substitute with a gluten-free flour blend for gluten-free options
  • 1/4 tsp Salt
Optional Toppings
  • 1 cup Fresh Berries adds sweetness and color
  • 1 cup Light Whipped Cream complements the cupcake's texture
  • 1/4 cup Chocolate Sauce for drizzling

Equipment

  • Muffin tin
  • Mixing Bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line your muffin tin with cupcake liners.
  2. In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Beat for about 3-4 minutes until smooth and creamy.
  3. Gradually add in the egg yolks, continuing to beat for an additional 2-3 minutes until well-combined.
  4. In a separate bowl, whip the egg whites until soft peaks form, about 4-5 minutes.
  5. Gently fold the whipped egg whites into the cream cheese mixture in three additions.
  6. Sift the all-purpose flour and salt directly into the batter and mix gently.
  7. Pour the batter into the lined muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. Let the cupcakes cool in the muffin tin for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 170kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 160mgPotassium: 70mgSugar: 9gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Store leftovers in an airtight container for best freshness.

Tried this recipe?

Let us know how it was!