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Fluffy Japanese Cotton Cheesecake Cupcakes

Delight in the airy lightness and rich flavor of these Fluffy Japanese Cotton Cheesecake Cupcakes, a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 120 g full-fat cream cheese, softened Provides richness and creaminess.
  • 3 large eggs, separated (yolks and whites) Add richness and structure.
  • 70 g granulated sugar, divided Enhances flavor and aids the fluffiness.
  • 50 ml milk Adds moisture to the batter.
  • 20 g cornstarch or cake flour Maintains structure as cupcakes rise.
  • 1 teaspoon lemon juice or vanilla extract Choose based on flavor preference.

Method
 

Preparation
  1. Gently warm the cream cheese until creamy. In a bowl, combine cream cheese, egg yolks, and half of the sugar, mixing until smooth.
  2. Sift in the cornstarch or cake flour, adding your choice of lemon juice or vanilla extract. Blend carefully to avoid lumps.
  3. In a separate bowl, whip egg whites until foamy, then gradually add remaining sugar and whip to stiff peaks for fluffiness.
  4. Carefully fold the egg whites into the cream cheese mixture in parts, using gentle motions to preserve airiness.
  5. Preheat your oven to 320°F (160°C) and set up a water bath.
  6. Line the cupcake tray with liners and pour the batter in, filling each about three-quarters full.
  7. Bake for 20-25 minutes until golden on top but soft to the touch.
  8. Allow cupcakes to cool gradually at room temperature before refrigerating.

Notes

Ensure cream cheese and eggs are at room temperature. Use gentle folding for egg whites and do not skip the water bath.