Japanese Cotton Cheesecake Cupcakes Recipe
These Japanese Cotton Cheesecake Cupcakes are light, fluffy, and melt in your mouth with a cloud-like texture. A perfect twist on classic cheesecake, baked in cupcake form for easy serving and irresistible presentation.
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Servings: 12 cupcakes
Calories: 120kcal
Cost: $6–$8
Equipment
- Muffin tin (12-cup)
- Cupcake liners
- Large mixing bowl
- electric mixer or stand mixer
- Fine-mesh sieve
- Rubber spatula
- Roasting pan
- Digital scale
Ingredients
Main Ingredients
- 225 g cream cheese room temperature
- 60 ml whole milk
- 4 large eggs separated
- 65 g granulated sugar divided
- 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- powdered sugar for dusting
Optional Additions
- 1 teaspoon lemon zest for flavor
- 1 tablespoon lemon juice for tang
Instructions
- Preheat oven to 320°F (160°C). Line muffin tin with paper liners. Prepare hot water bath.
- Beat softened cream cheese until smooth. Add milk, yolks, flour, cornstarch, vanilla, and salt. Mix until silky.
- Beat egg whites until foamy. Gradually add sugar. Whip to stiff glossy peaks.
- Gently fold meringue into cream cheese mixture in 3 additions. Keep airy.
- Divide batter into cupcake liners, ¾ full. Place muffin tin in roasting pan, add hot water halfway up sides.
- Bake 25–30 minutes until golden and set. Do not open oven early.
- Let cupcakes cool in pan. Dust with powdered sugar before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1cupcake | Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 80mg | Sodium: 90mg | Potassium: 70mg | Sugar: 7g | Vitamin A: 250IU | Calcium: 40mg | Iron: 0.3mg