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Fluffy Japanese Cotton Cheesecake Cupcakes

Soft and delicate, these cupcakes combine cream cheese and whipped egg whites for an airy and sumptuous dessert, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 4 large eggs, separated
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium saucepan, combine cream cheese, butter, and milk over low heat, stirring until smooth. Allow to cool to room temperature.
  3. In a separate bowl, whisk together flour, cornstarch, and salt.
  4. In a large mixing bowl, whisk the egg yolks and granulated sugar, adding lemon juice if using.
  5. Gradually incorporate the cooled cream cheese mixture into the egg yolk mixture.
  6. Sift in the dry ingredients and fold until a smooth batter forms.
  7. In a clean bowl, beat the egg whites until soft peaks form, then gradually add 2 tablespoons of sugar until stiff peaks form.
  8. Gently fold one-third of the egg whites into the batter, then fold in the remaining egg whites.
  9. Pour the batter into the cupcake liners, filling three-quarters full, and tap the pan to remove air bubbles.
  10. Bake for 20–25 minutes until golden and slightly puffed. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
  11. Dust with powdered sugar before serving, if desired.

Notes

For best results, allow all ingredients to reach room temperature. Handle egg whites gently to preserve their lightness, and feel free to experiment with flavors like citrus zest or matcha.