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Fluffy Japanese Cotton Cheesecake Cupcakes

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Fluffy Japanese Cotton Cheesecake Cupcakes are a lighter, airy twist on the classic cheesecake, featuring a smooth, creamy filling with a sponge-like texture. Made with cream cheese, whipped egg whites, and a hint of vanilla, these indulgent treats are perfect for anyone who loves a lighter version of cheesecake. These cupcakes are ideal for tea parties, special occasions, or just as a delightful afternoon snack.

Ingredients

For the Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, chilled and cut into cubes

3–4 tablespoons ice water

For the Filling:

8 oz cream cheese, softened

1/4 cup milk

1/4 cup butter, softened

1/2 cup granulated sugar

3 large eggs, separated

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Powdered sugar (for dusting)

Instructions

  1. Preheat the oven:
    Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.

  2. Prepare the crust:
    In a food processor, combine the flour and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap it in plastic, and refrigerate for 30 minutes. Roll the dough on a floured surface to fit the muffin tin. Press the dough into each liner. Bake for 8-10 minutes until golden. Cool.

  3. Make the filling:
    In a heatproof bowl, melt cream cheese, milk, and butter over simmering water, stirring until smooth. Let it cool to room temperature. Whisk egg yolks, sugar, and vanilla in a separate bowl. Mix in the cooled cream cheese mixture. Sift in flour, cornstarch, and salt. Whisk until smooth.

  4. Whip the egg whites:
    Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently fold the whipped egg whites into the cream cheese mixture.

  5. Bake the cupcakes:
    Pour the batter into the prepared muffin tin, filling each liner 3/4 full. Tap the tin to remove air bubbles. Bake for 20-25 minutes or until golden and puffed. The tops should crack slightly. Cool in the tin for 10 minutes, then transfer to a wire rack.

  6. Garnish and serve:
    Dust with powdered sugar before serving.

Notes

  • Customizations: You can add chocolate or fruit to make it your own!

  • Storage: These cupcakes store well for 2-3 days in the fridge. Freeze them for longer storage.

Find it online: https://thefamilycooking.com/fluffy-japanese-cotton-cheesecake-cupcakes/