Fluffy Japanese Cotton Cheesecake Cupcakes 🍰✨
Soft, airy, and melt-in-your-mouth—these Japanese cotton cheesecake cupcakes are the perfect blend of creaminess and fluff. A delightful treat that feels like biting into a cloud!
Ingredients 🛒
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup milk
- 3 large eggs, separated
- ¼ cup sugar (for egg whites)
- ¼ cup sugar (for yolk mixture)
- ¼ cup cake flour (or sifted all-purpose flour)
- 1 tbsp cornstarch
- ½ tsp lemon juice
- ½ tsp vanilla extract
- Pinch of salt
Instructions 👩🍳
- Preheat oven: Set to 160°C (320°F). Line a muffin tin with cupcake liners.
- Cheese mixture: In a saucepan over low heat, melt cream cheese, butter, and milk together until smooth. Let cool slightly.
- Yolk batter: Whisk egg yolks with ¼ cup sugar, vanilla, and lemon juice. Add cooled cheese mixture, then sift in flour and cornstarch. Mix until smooth.
- Meringue: Beat egg whites with a pinch of salt until foamy. Gradually add ¼ cup sugar and beat to stiff peaks.
- Fold: Gently fold meringue into yolk batter in three additions, keeping mixture airy.
- Bake: Fill cupcake liners ¾ full. Place muffin tin in a larger pan with hot water (water bath). Bake for 25–30 minutes until tops are lightly golden and set.
- Cool: Let cupcakes cool in oven with door slightly open to prevent collapse.
- Serve: Enjoy plain or dusted with powdered sugar.
Tips
- Extra indulgence: Top with whipped cream and fresh berries.
- Variation: Add matcha powder for a green tea twist.
- Serving idea: Perfect for afternoon tea or as a light dessert.
Details
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Kcal: ~140 per cupcake
Caption & Engagement
Caption: “Fluffy Japanese Cotton Cheesecake Cupcakes—light, airy, and melt-in-your-mouth 🍰✨”
- Comment prompt: “Would you enjoy them plain or with berries?”
- Rotating closers: “Save for your next cozy bake.” • “Tag a friend who loves fluffy desserts.” • “Cloud-like cupcakes with creamy cheesecake flavor.”