Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are delightfully light and airy, perfect for a delicate dessert. With a soft texture that melts in your mouth, they offer a subtle sweetness that’s sure to please any palate.

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, and 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 2/3 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 and serve.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and better rise.
• To add a citrus twist, fold in a teaspoon of lemon or orange zest with the vanilla extract.
• For a richer taste, substitute milk with heavy cream.
• Ensure gentle folding of egg whites to keep the cupcakes light and fluffy.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, allow them to come to room temperature or gently warm in a microwave for a few seconds to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can try substituting cream cheese and milk with non-dairy alternatives like vegan cream cheese and almond milk, but the texture may vary slightly.

Why are the cupcakes not rising properly?

Overmixing the batter or deflating the whipped egg whites while folding can prevent proper rising. Be gentle when incorporating the egg whites and avoid overmixing.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet, featuring a unique cotton-like texture that melts in your mouth. Perfectly portioned in individual cupcake liners, they combine the rich smoothness of cream cheese with the gentle sweetness of vanilla, creating a delightful treat suitable for any occasion.

• Author: Viktoria
• 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 Cupcakes

• 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

Topping

• 1/4 cup powdered sugar (for dusting)

Instructions

1. Preheat Oven: Preheat the oven to 320°F (160°C) and prepare your muffin tin by lining it with cupcake liners or parchment paper to ensure easy removal of the cupcakes.
2. Mix Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until the mixture is smooth and creamy. Then add the milk, egg yolks, and vanilla extract, mixing thoroughly until fully combined and smooth.
3. Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps, and gently mix until the batter is homogenous.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the granulated sugar while continuing to whisk until the mixture reaches stiff peaks, ensuring maximum volume.
5. Fold in Egg Whites: Carefully fold the stiff egg whites into the cream cheese batter in three parts, gently combining to keep the mixture airy without deflating the whipped egg whites.
6. Fill Cupcake Liners: Evenly divide the light batter among the cupcake liners, filling each about two-thirds full to give room for rising during baking.
7. Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 30 minutes, or until the cupcake tops are lightly golden and the centers are set, indicating they are done.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to set the texture fully.
9. Dust and Serve: Once cooled, dust the tops with powdered sugar for an elegant finish and serve immediately or store for later enjoyment.

Notes

• Ensure the cream cheese is fully softened for a smooth batter without lumps.
• Be gentle when folding the egg whites to maintain the fluffy texture.
• You can slightly reduce sugar if you prefer a less sweet cupcake.
• These cupcakes are best enjoyed fresh but can be refrigerated for up to 2 days.
• For extra moisture, serve with a light drizzle of honey or fresh fruit.

Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, fluffy cheesecake, Japanese dessert, baked cheesecake, light cheesecake