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Fluffy Japanese Cotton Cheesecake Cupcakes for Sweet Bliss

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Fluffy Japanese Cotton Cheesecake Cupcakes are delicate, airy, and melt-in-your-mouth mini cheesecakes with the signature lightness of a Japanese cotton cheesecake. Perfectly balanced between creamy and fluffy, they make an elegant dessert for any occasion.

Ingredients

1/2 cup Cream Cheese (softened)

1/4 cup Unsalted Butter

1/2 cup Milk

1/2 cup Granulated Sugar

3 large Eggs (separated)

1/2 cup All-Purpose Flour

1 tbsp Cornstarch

1/4 tsp Cream of Tartar

Powdered Sugar (for dusting)

Instructions

  1. Preheat oven to 320°F (160°C) and line a muffin tin with 12 paper cupcake liners.
  2. In a mixing bowl, whisk together cream cheese, butter, and milk until smooth and creamy.
  3. Add egg yolks and granulated sugar, whisking until fully combined and slightly thickened.
  4. Sift in flour and cornstarch, whisking gently until the batter is smooth and lump-free.
  5. In a clean separate bowl, beat egg whites with cream of tartar until stiff peaks form.
  6. Gently fold the beaten egg whites into the cream cheese mixture in batches, being careful not to deflate the batter.
  7. Fill each cupcake liner about three-quarters full with the batter.
  8. Bake for 18–20 minutes, or until tops are lightly golden and the cupcakes are set but soft to the touch.
  9. Let cupcakes cool completely in the tin to prevent shrinkage.
  10. Once cooled, dust the tops with powdered sugar before serving.

Notes

Allow cupcakes to cool slowly in the oven with the door slightly open to prevent shrinking.

Use full-fat cream cheese for best flavor and texture.

Add lemon zest or vanilla extract for a flavor twist.

Top with whipped cream and berries for a fruity version.

Bake in a water bath for extra moisture, though optional for cupcakes.

Nutrition

Find it online: https://chocolatecoveredamy.com/fluffy-japanese-cotton-cheesecake-cupcakes-for-sweet-bliss/