Fluffy Japanese Cotton Cheesecake Cupcakes: A Sweet Escape Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes offer a delicate, airy texture that melts in your mouth. Lightly sweet and subtly creamy, they make a perfect sweet escape for any occasion.

Ingredients

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 4 tablespoons milk
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 teaspoon cornstarch
• ⅛ teaspoon salt
• ¼ 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 ⅔ 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

• Make sure the cream cheese is fully softened to avoid lumps and ensure a smooth batter.
• For a citrus twist, add a teaspoon of lemon zest to the batter before baking.
• Use a water bath by placing the muffin tin in a larger pan with hot water to keep the cupcakes extra moist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. They can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar in the egg whites?

Yes, granulated sugar is required for proper stabilization of the egg whites, so use the same type specified for best results.

Why should I fold the egg whites gently?

Folding gently preserves the air whipped into the egg whites, which gives the cupcakes their characteristic light, fluffy texture.

Fluffy Japanese Cotton Cheesecake Cupcakes: A Sweet Escape Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

Experience the delicate and airy texture of Fluffy Japanese Cotton Cheesecake Cupcakes, a delightful sweet treat that combines the richness of cream cheese with a light, cloud-like crumb. Perfect for dessert lovers seeking a soft and subtly sweet cupcake inspired by traditional Japanese cheesecake.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 4 tablespoons milk
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 teaspoon cornstarch
• ⅛ teaspoon salt

For Dusting

• ¼ cup powdered sugar

Instructions

1. Preheat and Prepare Muffin Tin: 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 and Wet Ingredients: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Then add the milk, egg yolks, and vanilla extract, mixing well to combine all ingredients uniformly.
3. Add Dry Ingredients: Sift together the all-purpose flour and cornstarch to avoid lumps and gradually fold into the cream cheese mixture, stirring until the batter is smooth without any clumps.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop, providing the airy structure for the cupcakes.
5. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cream cheese mixture in three additions. Carefully incorporate them without deflating the air bubbles to maintain the fluffy texture.
6. Fill Muffin Cups: Divide the light batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
7. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the cupcake tops are lightly golden and the centers are set and spring back slightly to touch.
8. Cool Completely: Remove the cupcakes from the oven and let them cool completely in the tin to achieve the perfect texture and avoid deflating.
9. Dust and Serve: Once cooled, dust the tops generously with powdered sugar. Serve and enjoy these fluffy Japanese cotton cheesecake cupcakes as a delightful dessert or snack.

Notes

• Ensure cream cheese is fully softened to achieve the smoothest batter.
• Be gentle when folding in egg whites to retain maximum airiness.
• Use fresh eggs for best results, especially when whipping egg whites.
• Feel free to adjust sugar amounts slightly depending on your sweetness preference.
• These cupcakes are best enjoyed fresh 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 cupcakes, cotton cheesecake, fluffy cheesecake, soft cupcakes, Japanese dessert, cream cheese cupcakes