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Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes You'll Adore

Discover the delightful Fluffy Japanese Cotton Cheesecake Cupcakes, a lighter twist on traditional desserts with a heavenly texture and subtle sweetness.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Use low-fat for a lighter option.
  • 4 oz Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 1/2 cup Whole Milk Substitute with almond milk for a dairy-free alternative.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 4 Eggs (Separated) Use fresh eggs for best results.
  • 1 tbsp Lemon Juice Can be omitted or replaced with yuzu juice.
  • 1 cup All-Purpose Flour Swap for gluten-free flour mix if needed.
  • 2 tbsp Cornstarch Can be omitted when using gluten-free flour.
  • 1/4 tsp Salt Adjust according to dietary needs.
  • 1 tsp Vanilla Extract Optional but highly recommended.
  • powdered sugar Powdered Sugar For dusting, optional for garnish.

Equipment

  • muffin tin
  • Electric mixer
  • saucepan
  • Whisk
  • Mixing bowls
  • Cupcake liners

Method
 

Baking Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. In a saucepan over low heat, melt the cream cheese, butter, and milk until smooth. Let it cool to room temperature.
  3. Whisk together the flour, cornstarch, and salt in a medium bowl.
  4. In a large bowl, mix the egg yolks, sugar, and lemon juice until pale, then fold in the cooled cream cheese mixture.
  5. Sift the dry ingredients into the wet mixture and combine gently.
  6. Whip the egg whites until stiff peaks form, then gradually fold into the batter, being careful not to deflate.
  7. Fill the cupcake liners about three-quarters full and tap the tin to release any air bubbles.
  8. Bake for 20-25 minutes until golden and puffed, avoiding opening the oven door during baking.
  9. Cool in the tin for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.

Nutrition

Serving: 1cupcakeCalories: 170kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 120mgSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best blending results. Be careful not to overbeat the egg whites.

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