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Fluffy Japanese Cotton Cheesecake Cupcakes

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Light and airy Japanese-style cheesecake cupcakes that are perfect for any occasion, offering a delicate texture and rich cream cheese flavor.

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 8 oz Cream Cheese (Use dairy-free cream cheese for a dairy-free option.)
  • 1 cup Sugar
  • 1/2 cup Milk (Almond milk can be used for a dairy-free option.)
  • 1/4 cup Unsalted Butter
  • 6 large Egg Yolks
  • 6 large Egg Whites (Whipped to soft peaks.)
  • 3/4 cup All-Purpose Flour (Use gluten-free flour for a gluten-free version.)
  • 1/4 teaspoon Salt
  • 1/4 cup Cocoa Powder (For a chocolate twist.)
  • 1 cup Mashed Bananas or Applesauce (For added moisture.)
  • 1/2 cup Chopped Nuts
  • 1/4 teaspoon Cayenne Pepper (For a surprising kick.)

Instructions

  1. Preheat the oven to 300°F (150°C). Line a muffin tin with paper liners and bring the cream cheese and butter to room temperature.
  2. Beat cream cheese, sugar, and butter until glossy and smooth. Add egg yolks one at a time, then stir in milk until the batter is silky.
  3. Sift flour, cocoa powder if using, and salt together; fold gently into the cream cheese mixture until incorporated.
  4. In a separate bowl, whip egg whites to soft peaks, then fold one third into the batter to lighten it before carefully folding in the rest.
  5. If using mashed bananas or applesauce, fold them in now; reserve chopped nuts to sprinkle on top.
  6. Fill each liner three quarters full, sprinkle nuts if desired, and place the muffin tin in a larger roasting pan filled with an inch of hot water.
  7. Bake for 35 to 45 minutes until the tops are set and lightly golden. Turn off the oven and leave cupcakes inside with the door slightly ajar for 10 minutes.
  8. Remove from the water bath, cool on a rack, and chill if you prefer a firmer slice.

Notes

Serve slightly chilled for a creamier result or at room temperature for a softer texture. Store in an airtight container in the refrigerator for up to three days.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Dairy-Free, Gluten-Free Options Available

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 20g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

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