Light and Dreamy Fluffy Japanese Cotton Cheesecake Cupcakes

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, dreamy, and perfect for any occasion.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 12 cupcakes

Course: Desserts

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

8 oz cream cheese brings a rich, creamy flavor
0.25 cup granulated sugar sweetens the batter
0.25 cup milk adds moisture
2 large eggs binds the ingredients
1 teaspoon vanilla extract enhances the overall flavor
0.5 cup all-purpose flour provides structure
0.5 teaspoon baking powder helps the cupcakes rise

For the Egg Whites

0.25 cup granulated sugar stabilizes the egg whites

Equipment

muffin tin
Mixing Bowls
Spatula
electric mixer

Method

Preparation Steps

Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
In a mixing bowl, beat cream cheese, granulated sugar, and milk until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, all-purpose flour, and baking powder until just combined.
In a separate bowl, beat egg whites with granulated sugar until stiff peaks form.
Fold whipped egg whites into the cream cheese mixture until no white streaks remain.
Pour batter into cupcake liners, filling each about ¾ full.
Bake for 25-30 minutes until tops spring back and a toothpick comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 100mgSugar: 9gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure egg whites are at room temperature for better volume. Use gentle folding techniques to retain air in the batter.

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