Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet—a perfect treat for any occasion. With their soft texture and subtle cream cheese flavor, they melt in your mouth and impress every time.

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 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 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 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 let the cupcakes 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 in the batter.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Use a hand mixer or stand mixer for best results when whipping egg whites to stiff peaks.
• If you prefer, swap vanilla extract with almond extract for a different flavor profile.
• Do not overmix the batter after folding in the 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. Let them come to room temperature before serving, or gently warm for a few seconds in the microwave to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance and refrigerate. Just dust with powdered sugar before serving.

Why are my cupcakes not fluffy?

It’s important to beat the egg whites to stiff peaks and fold them gently into the batter to maintain the airy texture. Overmixing can deflate the mixture, leading to denser cupcakes.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.5 from 75 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are delightfully light and airy with a soft, melt-in-your-mouth texture. Combining the richness of cream cheese with a delicate sponge-like batter, these cupcakes are perfect for a sophisticated dessert or afternoon treat. The gentle folding of whipped egg whites creates their signature fluffy texture, while baking at a low temperature ensures they remain moist and tender.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Low Fat

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

Topping

• 1/4 cup powdered sugar (for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners or parchment paper to ensure easy removal of cupcakes.
2. Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing thoroughly to form a smooth batter.
3. Add Dry Ingredients: Sift in the all-purpose flour and cornstarch into the cream cheese mixture to prevent lumps. Gently mix until fully incorporated and smooth.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks develop, giving the batter its signature fluffiness.
5. Fold Egg Whites Into Batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions. Use gentle folding motions to maintain the airy texture without deflating the mixture.
6. Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising during baking.
7. Bake: Place the tin in the preheated oven and bake for 30 minutes, or until the cupcake tops turn lightly golden and the centers are set but still soft to the touch.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin—this helps them set properly and prevents cracking.
9. Serve: Once cooled, dust the cupcakes generously with powdered sugar for a delicate finishing touch. Serve immediately or store in an airtight container.

Notes

• For best results, make sure the cream cheese is softened to room temperature before mixing to prevent lumps.
• Be gentle when folding in the egg whites to maintain the light texture of the cupcakes.
• You can use a water bath during baking to ensure even moisture and prevent cracking, though it is optional for this recipe.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Bring cupcakes to room temperature before serving for the best texture and flavor.

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