Description
Looking for the best easy dessert ideas? These fluffy Japanese cotton cheesecake cupcakes are quick, simple, and so light! Perfect for brunch, parties, or whenever you want a healthy-ish sweet treat. They’re the best when you need something delicate yet satisfying. Save this easy cheesecake cupcake recipe for your next baking day!
Ingredients
Scale
- 200g cream cheese
- 3 eggs, separated
- 60ml milk
- 50g unsalted butter
- 60g cake flour
- 20g cornstarch
- 80g sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 300°F and line muffin tin with liners.
- Melt cream cheese, butter, and milk together until smooth. Let cool slightly.
- Whisk in egg yolks, lemon juice, and vanilla extract.
- Sift in cake flour and cornstarch, fold until smooth.
- In a separate bowl, beat egg whites, gradually adding sugar until stiff peaks form.
- Fold meringue into cream cheese batter gently in three parts.
- Divide into cupcake liners, filling 3/4 full.
- Bake in water bath for 25-30 minutes until set and lightly golden.
- Let rest in oven with door slightly open for 10 minutes, then cool completely.
- Dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for best texture.
- Don’t overmix to keep them airy and fluffy.
- Top with fruit or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg