Fluffy Japanese Cotton Cheesecake Cupcakes for Dreamy Delights

Fluffy Japanese Cotton Cheesecake Cupcakes combine a melt-in-your-mouth texture with a lightness, making them perfect for any occasion.

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Prep Time 15

Cook Time 30

Cooling Time 15

Total Time 1

Servings: 12 cupcakes

Course: Desserts

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

8 oz Cream Cheese Softened
1 cup Granulated Sugar
1/2 cup Milk Any non-dairy milk can work as a great replacement
4 large Eggs Separated
1 tsp Vanilla Extract Almond extract is a delightful alternative
1 cup All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free version
2 tbsp Cornstarch
1/4 tsp Salt Essential for flavor balance

For Topping

1 cup Powdered Sugar Optional but recommended for aesthetics

Equipment

Muffin tin
Mixing bowl
Hand Mixer
sifter
Spatula
Whisk

Method

Step‑by‑Step Instructions

Preheat oven to 320°F (160°C) and line a muffin tin with cupcake liners.
Beat softened cream cheese and sugar until smooth, then mix in milk, egg yolks, and vanilla.
Sift all-purpose flour and cornstarch into the mixture, stirring gently.
Beat egg whites until soft peaks form, then gradually add remaining sugar until stiff peaks form.
Gently fold egg whites into the batter in three parts.
Fill lined muffin tins with batter about ⅔ full.
Bake for about 30 minutes until lightly golden and a toothpick comes out clean.
Cool in the tin for 10-15 minutes, then dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Optional: Add lemon zest for added flavor. Be sure to measure ingredients accurately for best results.

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