Print

Japanese Cotton Cheesecake Cupcakes

Print Recipe

Delightful, light, and airy Japanese Cotton Cheesecake Cupcakes that bring a cloud-like texture and rich cheesecake flavor to your dessert table.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup milk (whole or dairy-free alternative)
  • 1/4 cup granulated sugar
  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1 tsp lemon juice
  • 1/4 tsp cream of tartar
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the Oven: Set your oven to 320°F (160°C).
  2. Prepare Your Pan: Line a muffin tin with cupcake liners.
  3. Cream the Cheese: In a mixing bowl, beat the softened cream cheese until smooth.
  4. Combine Wet Ingredients: Gradually mix in the milk, granulated sugar, and egg yolks into the creamed cheese.
  5. Sift in the Flour: Fold in the sifted all-purpose flour to avoid lumps.
  6. Add the Zing: Stir in the lemon juice and mix until just combined.
  7. Whip the Egg Whites: Beat the egg whites with cream of tartar until soft peaks form.
  8. Combine the Mixtures: Gently fold the whipped egg whites into the cream cheese mixture.
  9. Spoon into the Liners: Carefully spoon the batter into the prepared cupcake liners.
  10. Bake with Love: Bake for 15–20 minutes, or until slightly golden on top.
  11. Cool Down: Let them cool inside the oven for about 30 minutes.
  12. Dust with Powdered Sugar: Once cooled, dust with powdered sugar before serving.

Notes

Feel free to add berries or a drizzle of chocolate for a special touch. Experiment with different flavors such as matcha or chocolate chips.

Nutrition

Keywords: Japanese, cheesecake, cupcake, dessert, baking

Find it online: https://sprinklespoon.com/japanese-cotton-cheesecake-cupcakes-fluffy-treat/