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Fluffy Japanese Cotton Cheesecake Cupcakes

Close-up of two powdered-sugar-dusted Japanese Cotton Cheesecake Cupcakes stacked on a plate, showing a cloudlike interior and delicate golden tops — a gorgeous example of Simple Pastry Desserts.
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Light as a cloud and decadently creamy, these Japanese cotton cheesecake cupcakes float on the tongue — perfect when you want an elegant, fuss-free dessert that still feels special.

Ingredients

Scale
  • 1 cup cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter (softened or melted and cooled)
  • 3 large eggs, separated (yolks and whites)
  • 1/2 cup all-purpose flour, sifted
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 320°F (160°C). Line a standard muffin tin with paper liners and set aside.

  2. In a medium bowl, beat the cream cheese with the sugar until smooth. Stir in the milk, butter, and vanilla until the mixture is silky.

  3. Whisk the egg yolks in, one at a time, blending well after each addition so the base stays uniform.

  4. In a separate, clean bowl, whip the egg whites until they hold soft, glossy peaks — not dry.

  5. Fold a small scoop of the whipped whites into the cream cheese batter to loosen it, then gently fold in the remainder in two batches. Use a spatula and lift from the bottom to preserve the air.

  6. Sift the flour and salt over the batter and fold just until no streaks remain. Avoid overmixing.

  7. Spoon the mixture into the prepared liners, filling each about two-thirds full.

  8. Bake 20–25 minutes, or until the tops turn a pale gold and a toothpick inserted near the center comes out with a few moist crumbs.

  9. Let cupcakes rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Quick tips
    • Room-temperature cream cheese and eggs blend more smoothly — it really helps the texture.
    • Use a spotless bowl and beaters for the egg whites; any grease prevents proper whipping.
    • If you want a citrus lift, stir in a little lemon zest to the batter.
  • Storage & serving
    • These cupcakes are best enjoyed the day you bake them. Store leftovers in an airtight container in the fridge for up to 48 hours. Serve plain, with a dollop of whipped cream, or fresh berries for a simple, elegant finish.

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