Hokkaido Cupcake Recipe with Cream Cheese Frosting - Soft & Fluffy Japanese-Style Cupcakes
Hokkaido Cupcake Recipe with Cream Cheese Frosting
These light and fluffy Hokkaido cupcakes are a Malaysian favourite with their Japanese-inspired texture and creamy cheese frosting. Perfect for tea time or as a sweet treat, this easy recipe uses simple ingredients you probably already have in your kitchen. The secret lies in the whipped egg whites that create that signature airy texture!
Follow our step-by-step guide to make these delightful cupcakes that are less sweet than regular cupcakes but twice as delicious. The cream cheese frosting adds just the right amount of richness to complement the light sponge.
Ingredients You'll Need
For the Cupcakes
- 5 egg yolks (size B)
- 5 egg whites (size B)
- 75g caster sugar (divided into 35g + 40g)
- 1 tsp vanilla essence (optional)
- 110g superfine flour (tepung nova)
- 100ml fresh milk
- 60ml cooking oil
For the Cream Cheese Frosting
- 125g cream cheese (Tatura or Philadelphia for better taste)
- 100g sweetened condensed milk (add more if you prefer sweeter)
- 3 tbsp fresh milk
Step-by-Step Instructions
1. Prepare the Egg Whites
Beat the egg whites until foamy. Gradually add 40g of sugar and continue beating until soft peaks form (the mixture should be stiff and not fall when inverted).
2. Mix the Yolk Batter
In another bowl, combine the remaining 35g sugar with egg yolks and vanilla essence (if using). Mix well until combined.
3. Add Wet Ingredients
Add fresh milk and cooking oil to the yolk mixture. Mix until well incorporated.
4. Incorporate Flour
Sift in the superfine flour and mix until just combined (you can use a mixer for this step).
5. Fold in Egg Whites
Gently fold the beaten egg whites into the yolk batter using a spatula (do not use a mixer at this stage).
6. Bake the Cupcakes
Pour batter into cupcake liners until full. Bake at 180°C (or adjust according to your oven) until cooked through.
Cream Cheese Frosting
1. Mix Cream Cheese
Combine cream cheese and condensed milk in a bowl. Mix until smooth and well combined.
2. Adjust Consistency
Add fresh milk gradually until you reach your desired consistency. Add more condensed milk if you prefer it sweeter.
3. Decorate Cupcakes
Once cupcakes are completely cooled, pipe or spoon the frosting onto them. Serve immediately or chill before serving.
Expert Tips for Perfect Hokkaido Cupcakes
Egg Temperature
Use room temperature eggs for better volume when whipping the whites. Cold eggs don't whip as well.
Folding Technique
When combining egg whites with yolk batter, fold gently to maintain air bubbles for maximum fluffiness.
Oven Watch
Don't open the oven door during the first 15 minutes of baking to prevent cupcakes from collapsing.
Storage Tips
Store unfrosted cupcakes at room temperature. Once frosted, keep refrigerated and consume within 2 days.
Frequently Asked Questions
Can I use regular flour?
Superfine flour (tepung nova) gives the best texture, but you can use regular cake flour in a pinch. Avoid using bread flour as it will make the cupcakes too dense.
Why did my cupcakes collapse?
This usually happens if the egg whites weren't beaten stiff enough, or if the oven temperature was too low. Make sure your mixing bowl is completely grease-free when beating egg whites.
Can I make these without frosting?
Absolutely! Hokkaido cupcakes are delicious plain, or you can dust them with powdered sugar for a simpler presentation.
How do I know when they're done?
The cupcakes are ready when they spring back lightly when touched, and a toothpick inserted comes out clean (about 20-25 minutes depending on your oven).
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