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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

This Fluffy Japanese Cotton Cheesecake Cupcakes Recipe is soft, creamy, and fun to make. You will love the taste and texture. Try it and enjoy a sweet, light treat any time!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 130 kcal

Ingredients
  

  • 200 g cream cheese soft
  • 40 g butter
  • 50 ml milk
  • 3 eggs separate yolks and whites
  • 60 g sugar
  • 30 g cake flour
  • 10 g cornstarch
  • 1 tsp lemon juice
  • ½ tsp vanilla
  • A pinch of salt

Instructions
 

  • Heat oven to 320°F (160°C).
  • Put cupcake liners in the tray.
  • Melt cream cheese, milk, and butter in a pot.
  • Stir until smooth. Let it cool a bit.
  • Sift flour and cornstarch into the mix.
  • Add yolks, lemon juice, and vanilla. Mix well.
  • In another bowl, beat egg whites until foamy.
  • Slowly add sugar. Beat until soft white peaks form.
  • Gently mix whites into the cheese batter.
  • Stir slowly and do not overmix it.
  • Pour batter into the cupcake liners.
  • Tap tray to remove air bubbles.
  • Place tray in a larger pan with hot water.
  • Bake for 25-30 minutes.
  • Turn off oven. Let cupcakes sit inside 10 minutes.
  • Let them cool fully before removing.

Notes

  • Use soft (room temp) cream cheese.
  • A water bath makes cupcakes moist.
  • Do not overmix the egg whites.
  • Fold gently to keep them fluffy.
  • Let cupcakes cool slowly so they don’t shrink.
Keyword Fluffy Japanese Cotton Cheesecake Cupcakes Recipe