Japanese Cotton Cheesecake Cupcakes
Delightfully fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth, inspired by the dreamy texture of traditional Japanese cheesecakes.
Ingredients
For the Cupcakes
- 8 oz cream cheese Recommended: Philadelphia for smoothness.
- 1/2 cup milk Whole milk works best. Can substitute with almond or oat milk.
- 1/4 cup sugar Granulated is best, can use stevia blend for a healthier option.
- 1/4 cup lemon juice Fresh is optimal, bottled works in a pinch.
- 3 large eggs Preferably at room temperature.
- 1/2 cup all-purpose flour Sifted to avoid lumps.
- 1/4 tsp salt Enhances the sweetness.
- 1/2 cup whipped cream or meringue Heavy cream whipped with a touch of sugar for a fluffy finish.
Instructions
Preparation
- Preheat your oven to 320°F (160°C). Line your cupcake tray with pastel colored liners.
- In a saucepan, combine the cream cheese and milk. Heat gently over low heat, stirring until melted and smooth—be careful not to let it boil!
- Remove from heat and whisk in the sugar, lemon juice, and egg yolks, one at a time, ensuring they’re well incorporated.
- Sift in the flour and salt, mixing until the batter is smooth and lump-free.
- In another bowl, beat the egg whites until soft peaks form.
- Carefully fold the whipped egg whites into the cream cheese mixture, taking care not to deflate the batter.
- Pour the batter into the lined cupcake tray, filling each cup about 2/3 full.
Baking
- Bake for 15-20 minutes until the cupcakes are puffed and lightly golden on top.
- Allow them to cool in the tray for a few minutes before transferring to a wire rack. Enjoy warm or chilled!
Notes
These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week. Use high-quality cream cheese for best flavor and texture.