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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth

Indulge in fluffy Japanese cotton cheesecake cupcakes that are light, sweet, and customizable for a guilt-free dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese Provides richness and creaminess; use full-fat for the best texture.
  • 1 cup Granulated Sugar Adds sweetness and enhances flavor; adjust if you prefer it less sweet.
  • 0.5 cup Milk Contributes moisture and richness; any type works well.
  • 3 large Eggs, separated Ensure they’re at room temperature.
  • 1 tsp Vanilla Extract Infuses a delightful flavor depth.
  • 1 cup All-Purpose Flour Provides structure; can substitute with gluten-free flour.
  • 2 tbsp Cornstarch Helps achieve a delicate, fluffy texture.
  • 0.25 tsp Salt Enhances flavor; don’t skip this.
  • 2 tbsp Powdered Sugar Optional but adds sweetness for presentation.

Equipment

  • muffin tin
  • Mixing Bowls
  • spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 320°F (160°C) and prepare a muffin tin with cupcake liners.
  2. Beat the cream cheese with granulated sugar until creamy, then mix in milk, egg yolks, and vanilla extract.
  3. Sift in flour and cornstarch and gently stir until combined.
  4. Whip egg whites with salt until soft peaks form, then gradually add sugar and continue whipping until stiff peaks form.
  5. Fold one-third of the egg whites into the cream cheese batter, then fold in the remaining egg whites gently.
  6. Pour the batter into prepared liners, filling each two-thirds full.
  7. Bake for approximately 30 minutes, until lightly golden and slightly jiggly in the center.
  8. Cool completely in the tin and dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 100mgSugar: 8gVitamin A: 10IUCalcium: 8mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to 2 days or freeze individually for up to 1 month.

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