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Japanese Cotton Cheesecake Cupcakes

Japanese cotton cheesecake cupcakes - featured image
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These Japanese cotton cheesecake cupcakes are light, airy, and creamy—like a cloud in cupcake form. Perfect for any occasion, they’re easy to make at home and sure to impress with their unique soufflé-cheesecake texture.

Ingredients

Scale
  • 8 oz (225g) full-fat cream cheese, softened
  • 2 tbsp (30g) unsalted butter, softened
  • 1/3 cup (80ml) whole milk, room temperature
  • 3 large egg yolks, room temperature
  • 1/4 cup (30g) cake flour, sifted
  • 1 tbsp (10g) cornstarch
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1/3 cup (70g) granulated sugar, divided
  • 1/4 tsp cream of tartar (optional)
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Fresh berries, for topping (optional)
  • Whipped cream, for topping (optional)

Instructions

  1. Preheat oven to 300°F (150°C). Line a 12-cup muffin pan with cupcake liners. Fill any empty cups with water to prevent uneven baking.
  2. In a mixing bowl, beat softened cream cheese and unsalted butter until completely smooth and lump-free, about 2-3 minutes.
  3. Gradually mix in whole milk, egg yolks, lemon juice, and vanilla extract. Beat until the mixture is velvety and pale yellow, scraping down the sides as needed.
  4. Sift together cake flour, cornstarch, and a pinch of salt. Gently fold these into the wet mixture until just combined—do not overmix.
  5. In a separate clean bowl, beat egg whites on medium speed until foamy. Add cream of tartar (if using) and gradually sprinkle in granulated sugar. Continue beating until stiff, glossy peaks form, about 3-4 minutes.
  6. Add one-third of the meringue to the cream cheese batter and gently fold with a spatula to lighten it. Add the rest in two batches, folding gently each time until just mixed.
  7. Divide the batter evenly among the 12 liners, filling each about 3/4 full. Tap the pan gently on the counter to pop any large bubbles.
  8. Bake on the middle rack at 300°F (150°C) for 25-28 minutes, until the cupcakes are risen, lightly golden, and look set. Do not open the oven during the first 20 minutes.
  9. Turn off the oven, crack the door, and let the cupcakes sit for 5-10 minutes. Then transfer to a wire rack to cool completely.
  10. Once fully cooled, dust with powdered sugar or top with berries and whipped cream if desired. Enjoy the same day or store as directed.

Notes

For best results, use room temperature ingredients and gently fold the meringue into the batter to keep the cupcakes fluffy. Avoid opening the oven door during baking to prevent sinking. Cupcakes can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.

Nutrition

Keywords: Japanese cotton cheesecake, cheesecake cupcakes, fluffy cheesecake, Japanese dessert, soufflé cheesecake, easy cheesecake cupcakes, light cheesecake, Asian dessert, cupcake recipe, cream cheese cupcakes

Find it online: https://norasfoods.com/japanese-cotton-cheesecake-cupcakes-recipe-easy-fluffy-dessert-guide/