Description
Fluffy Japanese cotton cheesecake cupcakes bring together the light, airy texture of a sponge cake with creamy cheesecake filling that makes each bite feel like biting into a cloud. These cupcakes are surprisingly simple to make at home, and once you master the technique of folding egg whites, you can whip up a batch that impresses everyone at your table.
Ingredients
Scale
Base ingredients:
- 8 ounces cream cheese, softened
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
Dry ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 pinch salt
Topping:
- Powdered sugar
Instructions
- Heat your oven to 325°F (160°C) and line a muffin tin with 12 cupcake liners.
- In a large bowl, beat together 8 oz softened cream cheese and ¼ cup granulated sugar with an electric mixer until smooth and creamy.
- Pour ¼ cup whole milk into your mixture, then add 2 egg yolks one at a time, followed by 1 tsp vanilla extract, mixing until everything combines.
- Sift ½ cup all-purpose flour, ½ tsp baking powder, and a pinch of salt into a separate bowl.
- Fold your dry ingredients into the wet mixture until no lumps remain.
- In a clean, dry bowl, whip the 2 egg whites until stiff peaks form when you lift your beaters.
- Gently fold your whipped egg whites into the batter using a spatula, being careful to keep the air you’ve worked in.
- Spoon your batter into each liner until three-quarters full.
- Bake at 325°F (160°C) for 25 to 30 minutes until the tops turn light golden and spring back when you touch them lightly.
- Let your cupcakes rest in the tin for 10 minutes at room temperature after removing from the oven.
- Transfer each cupcake to a wire rack and cool completely.
- Once cool, dust powdered sugar over the tops if you prefer an extra touch.
Notes
- Softening your cream cheese at room temperature for about 30 minutes makes mixing smoother and prevents lumps that can affect your cupcakes’ texture.
- When folding in the egg whites, use a spatula and work gently in circular motions to keep the airy mixture intact, which is what gives these cupcakes their signature fluffy structure.
- These cupcakes are naturally less sweet than typical cupcakes, so they pair beautifully with fresh berries, a light glaze, or just a dusting of powdered sugar rather than heavy frosting.
- For a dairy-free version, substitute the cream cheese with silken tofu blended until smooth and use plant-based milk instead of regular milk, though the texture will be slightly less rich.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 158 kcal
- Sugar: 6 g
- Sodium: 92 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 75 mg