Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt in your mouth. Combining the creamy texture of cheesecake with the softness of a sponge cake, they make a delightful 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) and line a muffin tin with cupcake liners or parchment paper.
2. Step 2: In a mixing bowl, beat the softened cream cheese with the 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 the batter is free of lumps.
4. Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar (for 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, taking care not to deflate the batter.
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 allow the cupcakes to cool completely in the tin.
9. Step 9: Once cooled, dust the tops with powdered sugar before serving.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• Substitute milk with cream for a richer taste.
• Adding a few drops of lemon juice to the egg whites can help stabilize them for stiffer peaks.
• For extra flavor, fold in a tablespoon of fruit puree or zest before baking.

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 warm gently in a low oven for a few minutes to regain their fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for beating the cream cheese and egg whites. Just make sure to beat thoroughly to achieve the right texture.

Can these cupcakes be frozen?

You can freeze the baked cupcakes for up to one month. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

5 from 144 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and incredibly soft with a subtle sweetness. Combining the richness of cream cheese with a delicate sponge-like texture, these cupcakes are perfect for a refined dessert or afternoon treat.

• Author: Mila
• 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 Oven and Prepare Pan. Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to prevent sticking and ensure easy removal.
2. Mix Cream Cheese Base. In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add milk, egg yolks, and vanilla extract, stirring well to combine all ingredients into a smooth batter.
3. Add Dry Ingredients. Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps. Mix gently until just combined, ensuring not to overmix.
4. Whip Egg Whites. In a separate clean bowl, beat the egg whites with 1/8 tsp salt until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks are achieved, which will provide the mixture its airy texture.
5. Fold Egg Whites into Batter. Carefully fold the whipped egg whites into the cream cheese batter in three additions. Use a gentle folding motion to avoid deflating the mixture and maintain its lightness.
6. Fill Cupcake Liners. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to ensure proper rising during baking.
7. Bake the Cupcakes. Place the muffin tin in the preheated oven and bake for about 30 minutes, until the tops are lightly golden and centers are set but still soft.
8. Cool the Cupcakes. Remove the cupcakes from the oven and allow them to cool completely in the tin, which helps them set firmly and retain moisture.
9. Dust and Serve. Once cooled, lightly dust the tops with powdered sugar for an elegant finish, and serve your fluffy Japanese cotton cheesecake cupcakes.

Notes

• Make sure all ingredients, especially the cream cheese and eggs, are at room temperature for best results.
• Gently fold egg whites into the batter to retain maximum air for fluffiness.
• Use a low baking temperature to prevent cracking and to retain the delicate texture.
• These cupcakes are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
• Allow cupcakes to cool completely before dusting with powdered sugar to prevent it from melting.

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cupcakes, cream cheese cupcakes, Japanese dessert