Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar; 4 tbsp milk; 3 large egg yolks; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1 tsp cornstarch; 3 large egg whites; 1/8 tsp salt; 1/4 cup granulated sugar; 1/4 cup powdered sugar (for dusting)

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Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet—a perfect treat for any occasion. Their soft, melt-in-your-mouth texture sets them apart from traditional cheesecakes. If you love a subtle, elegant dessert, these cupcakes are sure to impress.

Four tall, light yellow, fluffy sponge cakes with a soft, slightly golden brown top are arranged on a wooden board. Each cake has a dollop of dark purple jam on top, topped with a bright red raspberry and a small green mint leaf. A few extra raspberries and mint leaves are scattered around the board. The cakes have a powder of white sugar dusted over them, adding a light sparkle. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1/4 cup granulated sugar
4 tbsp milk
3 large eggs, separated
1 tsp vanilla extract
1/2 cup all-purpose flour
1 tsp cornstarch
1/8 tsp salt
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
Step 2: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
Step 3: Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
Step 6: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
Step 8: Remove from the oven and let cool completely in the tin.
Step 9: Once cooled, dust the tops with powdered sugar and serve.

Tips & Variations

For extra moisture, try adding a tablespoon of lemon juice or zest to the batter for a subtle citrus note.
Use a hand mixer or stand mixer to better achieve stiff egg whites without overbeating.
Try topping the cupcakes with fresh berries or a light glaze if you want added flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. If desired, gently warm in a microwave for 10–15 seconds.

How to Serve

Three small, round, fluffy white sponge cakes sit on a wooden board with a golden brown top layer. Each cake is topped with a dollop of dark, glossy chocolate sauce, a bright red raspberry, and a small fresh green mint leaf. Powdered sugar is lightly dusted over the cakes and the board. Around the cakes, a few extra raspberries are scattered. The background shows a white marbled texture with a blurred white cup and a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, the texture may be less smooth and the cupcakes might not be as rich and fluffy. Full-fat cream cheese is recommended for the best results.

Why is it important to fold the egg whites gently?

Folding gently preserves the air bubbles in the whipped egg whites, which help create the light, airy texture characteristic of Japanese cotton cheesecake. Overmixing will deflate the batter and make the cupcakes dense.