Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

Japanese cotton cheesecake cupcakes are delightfully light and fluffy, offering a unique melt-in-your-mouth texture. These mini treats combine creamy cheesecake flavor with a soft, airy sponge that’s perfect 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 your oven to 320°F (160°C). Prepare a muffin tin by lining it with cupcake liners or using 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 until fully combined.
3. Step 3: Sift the all-purpose flour and cornstarch into the bowl, then mix until the batter is smooth and free of lumps.
4. Step 4: In a separate clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks develop.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful to fold softly to keep the batter light and airy.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake the cupcakes in the preheated oven for about 30 minutes or until their tops turn lightly golden and the centers are set.
8. Step 8: Remove the cupcakes from the oven and let them cool completely in the muffin tin.
9. Step 9: Once cooled, dust the tops with powdered sugar before serving.

Tips & Variations

• Use room temperature cream cheese and eggs for easier mixing and a smoother batter.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Be gentle when folding the egg whites to maintain the fluffy texture of the cupcakes.
• You can double the recipe to make more cupcakes or bake in a larger cake pan for a traditional cheesecake.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature or warm gently before serving to enjoy their soft texture. They can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Traditional Japanese cotton cheesecake relies on cream cheese for its creamy texture and flavor. Substituting with other cheeses like ricotta or mascarpone may alter the texture significantly.

Why do I need to fold the egg whites gently?

Folding gently preserves the air whipped into the egg whites, which is essential for creating the light, fluffy texture typical of cotton cheesecake cupcakes.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes deliver a light, airy texture combined with the rich creaminess of classic Japanese cheesecake, baked conveniently in individual cupcake portions. Soft, subtly sweet, and topped with a delicate dusting of powdered sugar, these cupcakes make a perfect treat for any occasion.

• Author: Rico
• 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

Cake 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 and Prepare: 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 after baking.
2. Make Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well to incorporate all ingredients thoroughly.
3. Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps. Mix until the batter is smooth and uniform.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until they form soft peaks. Gradually add 1/4 cup granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
5. Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese batter in three additions. Be careful during folding to keep the mixture airy and avoid deflating the beaten egg whites.
6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to ensure proper rise without overflow.
7. Bake: Bake the cupcakes in the preheated oven for approximately 30 minutes, or until the tops turn lightly golden and the centers are set but still soft.
8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to help set their delicate texture.
9. Serve: Once cooled, lightly dust the cupcakes with powdered sugar and serve fresh to enjoy their fluffy, melt-in-your-mouth experience.

Notes

• Ensure cream cheese is fully softened to avoid lumps in the batter.
• Folding the egg whites gently is crucial to maintain the light texture of the cupcakes.
• Do not overbake; the centers should be set but still moist for the perfect cottony texture.
• These cupcakes are best enjoyed the day they are made but can be refrigerated for up to 2 days.
• For a more vanilla punch, add an extra 1/2 tsp vanilla extract if desired.

Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, Japanese dessert, light cheesecake, baked cheesecake cupcakes