Japanese Cotton Cheesecake Cupcakes: Fluffy, Light, and Irresistible
If you love soft, airy desserts that practically melt in your mouth, Japanese Cotton Cheesecake Cupcakes belong on your must-bake list. These mini treats take inspiration from the famous Japanese cheesecake, delivering a cloud-like texture, gentle sweetness, and a delicate, creamy finish. They’re an excellent choice for afternoon tea, special gatherings, dessert platters, or a simple homemade reward.
Beyond tasting incredible, these cupcakes are genuinely fun to make—especially when you see how the whipped egg whites transform the batter into something wonderfully light. Once you try them, they’re likely to earn a permanent spot in your dessert rotation.
Ingredients
For the Batter
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 2 tbsp unsalted butter, softened
- 1/4 cup (30 g) all-purpose flour, sifted
- 1 tbsp cornstarch, sifted
- 3 large eggs, separated
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Optional Toppings
- Powdered sugar, for a light dusting
- Fresh berries or fruit compote
Instructions
INSTRUCTIONS:
