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Fluffy Delight Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth - Featured Image

Fluffy Delight Japanese Cotton Cheesecake Cupcakes That Melt in Your Mouth

Learn how to make delicious Japanese Cotton Cheesecake Cupcakes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (57g) unsalted butter
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar, divided
  • 1/3 cup (40g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/4 teaspoon cream of tartar or a few drops of lemon juice (to stabilize egg whites)
  • 1 teaspoon vanilla extract
  • A pinch of salt

If you don’t have cream cheese on hand, mascarpone can be a creamy substitute, though it will make the cupcakes a bit richer. For milk, any dairy or unsweetened plant-based milk will work, but whole milk gives that tender crumb I love. And if you want a gluten-free option, try swapping the all-purpose flour for a gluten-free blend, but keep the cornstarch for that lightness.

Instructions

  1. Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners. I like to use parchment liners because they hold their shape well during baking.
  2. In a small saucepan over low heat, combine the cream cheese, milk, and butter. Stir constantly until everything is melted and smooth. Remove from heat and let cool slightly while you prep the other ingredients. This step always reminds me of my mom’s magic with canned tomatoes—simple ingredients transformed by a little heat and love.
  3. In a large mixing bowl, sift together the flour, cornstarch, and salt. Set aside.
  4. Separate the egg whites from the yolks. In a medium bowl, beat the egg yolks with half of the sugar (1/4 cup) until pale and slightly thickened. Stir in the vanilla extract.
  5. Slowly whisk the slightly cooled cream cheese mixture into the egg yolk mixture until smooth.
  6. Fold the dry ingredients into the wet mixture gently, just until combined. Overmixing here will deflate the batter, so be gentle—think of it like folding in memories of those late, loud dinners from my childhood.
  7. In a clean, dry bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the remaining sugar (1/4 cup) and continue beating until stiff, glossy peaks form. This step is crucial for that signature fluffy texture.
  8. Carefully fold one-third of the egg whites into the batter to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
  9. Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
  10. Bake for 25-30 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Resist the urge to open the oven door too often—my kitchen counter has borne witness to many deflated cakes from premature peeking!
  11. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Japanese Cotton Cheesecake Cupcakes, recipe, cooking, food