Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
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
- 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.
- 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.
- Add dry ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, and gently mix until fully incorporated.
- 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.
- 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.
- 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.
- 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.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to retain moisture and structure.
- 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
