Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to set the texture fully.
- 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
