Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to ensure proper rise without overflow.
- 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.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to help set their delicate texture.
- 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
