Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners. Divide the batter evenly among the cupcake liners, filling each about two-thirds full to ensure proper rising during baking.
- 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.
- 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.
- 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
