Fluffy Japanese Cotton Cheesecake Cupcakes You Must Try
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and perfectly portioned treats that combine the richness of cream cheese with the softness of a soufflé. Baked in cupcake form, they are easy to prepare, share, and customize, making them a favorite for gatherings or everyday desserts.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
Scale
- 250 g cream cheese
- 50 g unsalted butter
- 100 ml milk
- 6 large eggs (separated)
- 120 g sugar
- 1 tsp lemon juice
- 60 g cake flour
- 20 g cornstarch
- ¼ tsp salt
Instructions
- Preheat oven to 150°C (300°F). Line a muffin pan with cupcake liners and place it inside a larger tray. Fill the outer tray with about one inch of hot water for a water bath.
- In a small saucepan, combine cream cheese, butter, and milk. Cook over low heat, stirring until smooth. Remove from heat and allow to cool slightly.
- Transfer mixture to a bowl. Add egg yolks one at a time, whisking well after each addition. Stir in lemon juice, then sift in cake flour, cornstarch, and salt. Mix until smooth.
- In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff, glossy peaks form.
- Fold one-third of the whipped egg whites into the yolk batter to lighten it. Gently fold in the remaining egg whites in two more additions until fully combined.
- Spoon the batter into cupcake liners, filling nearly to the top.
- Bake in the prepared water bath for 25–30 minutes, until golden and set. Insert a toothpick in the center; it should come out clean.
- Turn off oven, open the door slightly, and leave cupcakes inside for 10 minutes to cool slowly. Remove and cool completely on a wire rack.
- Dust with powdered sugar or top with whipped cream and fruit before serving.
Notes
Always use room-temperature cream cheese for a smoother batter.
Folding the egg whites gently is key to keeping the batter airy.
Gradual cooling prevents sinking and cracking.