Description
These Japanese Cotton Cheesecake Cupcakes are light, airy, and gently sweet treats with a cloud-like texture. They’re an elegant take on classic Japanese cheesecake, baked into individual portions perfect for sharing or enjoying as a delicate dessert.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar (for egg whites)
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- Pinch of salt
- Optional toppings: Powdered sugar, whipped cream, or fresh berries
Instructions
- Preheat oven to 320°F (160°C) and line a cupcake pan with paper liners.
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth. Let cool slightly.
- Whisk together 1/2 cup sugar and egg yolks in a bowl. Add cream cheese mixture, vanilla, lemon juice, flour, cornstarch, and salt. Mix until smooth.
- In another bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form.
- Gently fold one-third of the egg whites into the batter, then fold in remaining whites until incorporated.
- Fill liners about two-thirds full. Bake for 20–25 minutes until lightly golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to rack. Top with powdered sugar or other desired toppings.
Notes
- Add matcha powder or cocoa powder for flavor variations.
- Use citrus zest for a brighter flavor.
- Substitute flour with gluten-free blend for a gluten-free version.
- Use vegan cream cheese and butter for dairy-free adaptation (texture may vary).
- Wrap and freeze individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
