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Delicious easy Japanese cotton cheesecake cupcakes topped with cream

Japanese Cotton Cheesecake Cupcakes

Light, fluffy, and melt-in-your-mouth cupcakes inspired by traditional Japanese cotton cheesecake. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cupcake batter
  • 4 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1/4 cup milk
  • 1/4 cup sugar
  • 2 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1/4 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, combine cream cheese, milk, and sugar until smooth.
  3. Add egg yolks, flour, baking powder, and salt, and mix until well combined.
  4. In another bowl, whip egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
  5. In a separate bowl, whip heavy cream until soft peaks form and fold it into the batter.
Baking
  1. Fill cupcake liners with the batter and bake for 15-20 minutes or until the tops are golden.
  2. Allow to cool completely before serving.

Notes

These cupcakes can be enjoyed plain or with a dusting of powdered sugar. Serve with a dollop of whipped cream for extra richness. Store leftovers in an airtight container in the fridge, best enjoyed within a week.