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Fluffy Japanese Cotton Cheesecake Cupcakes

These fluffy and decadent cupcakes combine the lightness of a soufflé with the rich flavor of cheesecake, offering a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 225 g cream cheese, softened Make sure it's at room temperature
  • 50 g unsalted butter, softened Also at room temperature
  • 150 ml milk
  • 3 large eggs, separated into yolks and whites
  • 100 g granulated sugar Divided for yolk and whites
  • 40 g all-purpose flour Sifted
  • 20 g corn starch Sifted
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) and line a cupcake tin with cupcake liners.
  2. In a bowl, beat the softened cream cheese and butter until smooth. Gradually add the milk and continue mixing until it’s lump-free.
  3. In a separate bowl, whisk the egg yolks and sugar until pale and fluffy. Add the cream cheese mixture and mix well.
  4. Sift in the flour and corn starch, and gently fold it into the mixture.
  5. In another bowl, whisk the egg whites with the lemon juice and a pinch of salt until soft peaks form. Gradually add the sugar and beat until glossy and firm.
  6. Gently fold the egg whites into the cream cheese mixture in batches. Be careful not to deflate the mixture!
  7. Pour the mixture into the cupcake liners, filling them about ⅔ full. Bake for around 15-20 minutes or until puffed and lightly golden.
  8. Once out of the oven, let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in a preheated oven at 150°C (300°F) for about 5 to 10 minutes.