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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes: You'll Crave More

This Fluffy Japanese Cotton Cheesecake Cupcakes recipe yields light and airy treats, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese use full-fat for best texture
  • 4 oz Unsalted Butter substitute with coconut oil for dairy-free
  • 1 cup Whole Milk substitute with almond milk for lighter version
  • 1 cup All-Purpose Flour use gluten-free flour blend for GF option
  • 2 tablespoon Cornstarch replace with additional flour if necessary
  • 4 large Egg Yolks use flax eggs for vegan alternative
  • 1 teaspoon Vanilla Extract substitute with almond extract for different flavor
  • 1 pinch Salt balances sweetness
For the Meringue
  • 4 large Egg Whites ensure they are at room temperature
  • 1 cup Granulated Sugar use coconut sugar for lower glycemic index
  • ½ teaspoon Cream of Tartar optional for stabilizing egg whites

Equipment

  • Muffin tin
  • Double boiler
  • Mixing Bowl
  • Electric mixer
  • roasting pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (325°F) and position the oven rack in the middle.
  2. Place a large roasting pan filled with hot water in the bottom of the oven to create a water bath.
  3. Line a 12-cup muffin tin with paper or silicone liners and lightly spray with non-stick spray.
  4. Separate the egg yolks and whites into separate bowls, covering the whites to keep them warm.
  5. Melt the cream cheese, unsalted butter, and whole milk in a heatproof bowl over a double boiler until smooth.
  6. Sift in the all-purpose flour and cornstarch, whisk until smooth, then set aside to cool slightly.
  7. Add the egg yolks one at a time to the cooled mixture, whisking vigorously after each addition. Stir in vanilla extract and salt.
  8. Whip the egg whites with an electric mixer until soft peaks form, about 3-5 minutes.
  9. Gradually add sugar while continuing to whip until stiff peaks form.
  10. Gently fold one-third of the meringue into the cream cheese batter, then carefully fold in the remaining meringue.
  11. Spoon the batter into lined muffin tin, filling each liner about three-quarters full.
  12. Bake for 20 minutes at 160°C, then reduce to 130°C (275°F) and bake for an additional 35-45 minutes.
  13. Turn off the oven and prop the door open slightly, allowing cupcakes to cool for 15-20 minutes.
  14. Refrigerate the cooled cupcakes for at least 3-4 hours or overnight before serving.
  15. Serve the cupcakes chilled or at room temperature, optionally topped with fresh berries.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For optimal results, ensure egg whites are at room temperature and avoid overwhipping to preserve texture.

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