Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin—this helps them set properly and prevents cracking.
- 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
