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Fluffy Japanese Cotton Cheesecake

Fluffy Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth

Experience the airy delight of Fluffy Japanese Cotton Cheesecake, presented in cupcakes that melt in your mouth.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 8 oz Cream Cheese Use low-fat cream cheese for a lighter version.
  • 1/4 cup Unsalted Butter Can substitute with margarine.
  • 1/2 cup Whole Milk Almond milk or low-fat milk can be alternatives.
  • 1/2 cup Granulated Sugar Reduce for lower sweetness or use sugar alternatives.
  • 4 large Eggs Ensure they are at room temperature.
  • 1 tbsp Lemon Juice Optional; can be replaced with vinegar.
  • 1 cup All-Purpose Flour A gluten-free flour mix can be used as a substitute.
  • 2 tbsp Cornstarch Adds lightness and tenderness.
  • 1/4 tsp Salt Use sea salt for enhanced taste.
  • 1 tsp Vanilla Extract Almond extract can be a variant.
  • 1 cup Powdered Sugar Optional dusting before serving.

Equipment

  • muffin tin
  • Medium saucepan
  • large mixing bowl
  • Electric Mixer
  • spatula
  • Wire rack
  • ladle or measuring cup

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
  2. Melt cream cheese, unsalted butter, and whole milk over low heat in a medium saucepan for 3-5 minutes, then let cool to room temperature.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
  4. Whisk egg yolks and granulated sugar until pale and thickened, about 2-3 minutes. Then stir in the cooled cream cheese mixture.
  5. Sift the dry ingredients into the batter, folding gently until just combined.
  6. Beat egg whites until soft peaks form, then gradually add sugar and continue until stiff peaks form.
  7. Fold beaten egg whites into the batter in three additions, mixing gently.
  8. Pour the batter into the liners, filling them about three-quarters full, and tap to remove air bubbles.
  9. Bake for 20-25 minutes until golden and slightly puffed, being careful not to over-bake.
  10. Cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 8gVitamin A: 300IUCalcium: 40mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing to maintain the airy texture of the cupcakes.

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