Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake. Light, airy, and subtly sweet, these cupcakes melt in your mouth and make a perfect treat for any occasion.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 4 tbsp milk
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/8 tsp salt
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
2. Step 2: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
3. Step 3: Sift in the all-purpose flour and cornstarch, then mix until there are no lumps.
4. Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar (from the egg whites) while continuing to beat until stiff peaks form.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
6. Step 6: Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
8. Step 8: Remove from the oven and let cool completely in the tin.
9. Step 9: Once cooled, dust the tops with powdered sugar before serving.

Tips & Variations

• Make sure cream cheese is fully softened to avoid lumps in the batter.
• Use a gentle folding technique to keep the batter light and fluffy.
• Try adding a teaspoon of lemon zest for a subtle citrus twist.
• For extra moisture, bake the cupcakes in a water bath to prevent cracking.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. These cupcakes can also be frozen for up to 1 month; thaw overnight in the refrigerator and dust with powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While low-fat cream cheese can be used, it may affect the texture and richness of the cupcakes. For the best results, use full-fat cream cheese.

Why do the cupcakes sometimes crack on top?

Cracking usually happens if the oven temperature is too high or the batter is overmixed. Baking at the recommended temperature and folding the egg whites gently helps prevent cracks.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, combining the delicate texture of Japanese cotton cheesecake with the convenience of a cupcake. Perfect for a delightful dessert or afternoon treat, these cupcakes feature a creamy cream cheese base gently folded with whipped egg whites to create a melt-in-your-mouth experience. Finished with a dusting of powdered sugar, they offer a subtly sweet, elegant finish.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 4 tbsp milk
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 1/8 tsp salt

Finishing

• 1/4 cup powdered sugar (for dusting)

Instructions

1. Preheat the oven: Set your oven to 320°F (160°C) and line a muffin tin with cupcake liners or parchment paper to prepare for baking.
2. Prepare the cream cheese mixture: In a mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Then, add the milk, egg yolks, and vanilla extract, stirring well to combine all ingredients evenly.
3. Add dry ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, and gently mix until fully incorporated.
4. Whip egg whites: In a separate clean bowl, beat the egg whites together with the salt until they form soft peaks. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
5. Fold egg whites into batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions, using a spatula to maintain the airy texture without deflating the mixture.
6. Fill cupcake liners: Divide the prepared batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
7. Bake: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the tops turn a light golden color and the centers are set firm to the touch.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to retain moisture and structure.
9. Finish with powdered sugar: Once fully cooled, gently dust the cupcake tops with powdered sugar for a sweet, delicate finish before serving.

Notes

• Ensure the cream cheese is softened to room temperature for smooth mixing and no lumps.
• Gently folding the egg whites is key to maintaining the fluffy, airy texture characteristic of Japanese cheesecake.
• Do not overbake; the cupcakes should be set but still moist inside.
• You can serve these cupcakes chilled or at room temperature based on preference.
• To enhance flavor, consider adding a pinch of lemon zest or more vanilla extract.

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake cupcakes, light dessert, soft cheesecake, baked cheesecake, cream cheese cupcakes