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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes

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If you’re seeking a dessert that perfectly balances indulgence and lightness, look no further than Fluffy Japanese Cotton Cheesecake Cupcakes. These delightful treats combine the creamy richness of cheesecake with the airy texture of a soufflé, offering a sweet sensation that’s perfect for any occasion. Whether you’re hosting a gathering or simply want to pamper yourself after a long day, these cupcakes are sure to impress. With their soft texture and melt-in-your-mouth goodness, each bite feels like a warm hug, making them irresistible to both kids and adults alike.

Ingredients

Scale
  • 240 grams cream cheese
  • 60 millilitres whole milk
  • 60 grams unsalted butter
  • 3 large eggs, separated
  • 100 grams granulated sugar
  • 60 grams all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 160°C (320°F) and line a muffin tin with cupcake liners.
  2. In a bowl, beat together cream cheese, sugar, milk, and unsalted butter until smooth.
  3. Add egg yolks one at a time, mixing well after each addition.
  4. In another bowl, whisk egg whites until soft peaks form.
  5. Gently fold the whipped egg whites into the cream cheese mixture in two additions.
  6. Gradually sift in flour and salt, folding until just combined.
  7. Stir in vanilla extract.
  8. Pour batter into prepared liners, filling each about two-thirds full.
  9. Bake for 20–25 minutes until golden on top; a skewer should come out clean.
  10. Cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition