Description
Fluffy Japanese Cotton Cheesecake Cupcakes are bite-sized, cloud-like treats that combine the creamy richness of cheesecake with the airy softness of a soufflé. Perfect for tea time, brunch spreads, or a sweet indulgence at home, these delicate Asian-inspired cupcakes are easy to make, beginner-friendly, and endlessly versatile with toppings like berries, whipped cream, or powdered sugar.
Ingredients
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1 cup (225 g) cream cheese
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½ cup (100 g) sugar
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¼ cup (60 ml) milk
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¼ cup (60 g) unsalted butter
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3 large eggs, separated
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½ cup (60 g) all-purpose flour
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¼ tsp (1.5 g) salt
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½ tsp (2.5 ml) vanilla extract
Instructions
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Preheat & prep: Heat oven to 320°F (160°C). Line a muffin tin with 12 paper liners.
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Mix base: In a large bowl, beat cream cheese, sugar, milk, and butter until smooth and creamy.
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Add yolks & flavor: Mix in egg yolks one at a time. Stir in vanilla extract.
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Whip whites: In a separate clean bowl, beat egg whites until soft peaks form.
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Fold gently: Fold egg whites into the cream cheese mixture in three parts, keeping batter airy.
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Add dry ingredients: Sift in flour and salt. Fold just until combined.
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Fill & bake: Divide batter evenly into liners (about ⅔ full). Bake 20–25 min until lightly golden and a toothpick comes out clean.
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Cool & serve: Let cool 10 min in the tin, then transfer to a wire rack. Serve plain or with toppings.
Notes
Use room temperature ingredients for a smooth batter.
Avoid overmixing after adding egg whites to keep the cupcakes fluffy.
Check early at 20 min to prevent overbaking.
Top with berries, powdered sugar, or a drizzle of chocolate for variety.
Store in an airtight container in the fridge for up to 3 days or freeze up to 1 month (thaw before serving).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese