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Fluffy Japanese Cotton Cheesecake Cupcakes

These light and airy cupcakes are reminiscent of comforting Sunday afternoons, perfect for any gathering and enjoyable with tea.
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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: 120
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 140 g cream cheese Bring to room temperature
  • 70 g sour cream Bring to room temperature
  • 40 g sugar For the cream cheese mixture
  • 2 pieces egg yolks
  • 20 g all-purpose flour Sift before use
  • 70 ml milk
  • 2 pieces egg whites
  • 50 g sugar For whipping with egg whites
  • 1 tsp vanilla extract or lemon juice Use your preference

Method
 

Preparation
  1. Preheat your oven to 180°C (360°F). Prepare a muffin tin with liners or nonstick spray.
  2. Sift the all-purpose flour and set it aside.
  3. Put the cream cheese and sour cream into a bowl until they reach room temperature.
  4. Add 40 g of sugar to the cream cheese mixture and mix until smooth.
  5. Add egg yolks and mix until well combined.
  6. Mix in the sifted flour and then add milk to form a soft, lump-free batter.
  7. In a separate bowl, whip the egg whites with 50 g of sugar until soft meringue forms.
  8. Gently fold the meringue into the batter to retain air.
  9. Pour the batter into cupcake liners and place in a baking tray with hot water.
Baking
  1. Bake at 180°C (360°F) for 10 minutes, then reduce the oven to 150°C (300°F) and bake for another 10 minutes.
  2. Check that the tops are lightly golden and spring back when touched.
Cooling and Serving
  1. Let the cupcakes cool in the pan briefly, then transfer to a rack.
  2. Decorate with whipped cream and fresh fruit when cooled.

Notes

Cupcakes can be served warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.