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Fluffy Japanese Cotton Cheesecake Cupcakes

Ultra-light Japanese-style cheesecake cupcakes with a soft, jiggly, cotton-like texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 200 g cream cheese softened
  • 50 g unsalted butter
  • 100 ml whole milk
  • 4 eggs separated
  • 100 g granulated sugar divided
  • 60 g cake flour
  • 20 g cornstarch
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Muffin pan
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 320°F (160°C) and line a muffin pan with cupcake liners.
  2. Melt cream cheese, butter, and milk together over a double boiler until smooth.
  3. Whisk in egg yolks and vanilla extract.
  4. Sift in flour, cornstarch, and salt and mix gently.
  5. Beat egg whites with sugar until soft peaks form.
  6. Fold egg whites into batter in batches.
  7. Fill cupcake liners and bake 25–30 minutes.
  8. Cool gradually and dust with powdered sugar before serving.

Notes

Cool gradually to avoid sinking.