Delight in the fluffy, light texture of Japanese Cotton Cheesecake Cupcakes, perfect for any dessert lover.

Scale

6 oz cream cheese

softened

1/4 cup unsalted butter

at room temperature

1/2 cup granulated sugar

1/4 cup milk

3 large eggs

separated

1/2 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
In a mixing bowl, beat the softened cream cheese and butter until smooth.
Add the granulated sugar and mix until well combined.
Mix in the milk, then add the egg yolks one at a time, mixing after each addition.
Sift together the all-purpose flour, cornstarch, and salt, then fold into the cream cheese mixture until just combined.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold into the batter in three additions.
Divide the batter evenly among the cupcake liners.
Bake for 25-30 minutes, or until the cupcakes are puffed and lightly golden.
Allow to cool before serving. Enjoy your fluffy cupcakes!

These cupcakes are best served warm or at room temperature. For extra flavor, you can add lemon zest or matcha powder to the batter.

Keywords: Japanese Cotton Cheesecake Cupcakes, cheesecake, dessert, cupcakes, baking