Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are delightfully light and airy, offering a perfect balance of sweetness and creaminess. Their cloud-like texture and subtle lemon notes make them an irresistible treat for any occasion.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 1/2 cup (120 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large eggs, separated
• 1 tablespoon lemon juice (optional)
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a medium saucepan, combine the softened cream cheese, butter, and whole milk. Heat over low heat, stirring continuously until the mixture is smooth. Remove from heat and let it cool to room temperature.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
4. Step 4: In a large mixing bowl, whisk the egg yolks, granulated sugar, and lemon juice (if using) until the mixture becomes pale and slightly thickened. Add the cooled cream cheese mixture and vanilla extract, then mix until well combined.
5. Step 5: Sift the dry ingredients into the wet mixture, gently stirring until smooth and no lumps remain.
6. Step 6: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar while continuing to beat until stiff peaks form.
7. Step 7: Fold one-third of the beaten egg whites into the batter carefully to lighten it. Then, gently fold in the remaining egg whites until fully incorporated, taking care not to deflate the mixture.
8. Step 8: Pour the batter into the cupcake liners, filling each about three-quarters full. Tap the muffin tin lightly on the counter to release any air bubbles.
9. Step 9: Bake for 20–25 minutes until the cupcakes are golden brown and slightly puffed.
10. Step 10: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
11. Step 11: If desired, dust the cupcakes with powdered sugar before serving.

Tips & Variations

• For extra flavor, add a teaspoon of matcha powder to the dry ingredients for a green tea twist.
• If you prefer a hint of citrus, include lemon zest along with the lemon juice in the batter.
• Make sure to beat the egg whites in a clean, grease-free bowl to achieve the best volume.
• Serve chilled or at room temperature for the best texture and flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, allow them to come to room temperature or enjoy them chilled. Avoid freezing, as it may alter the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute the cream cheese, butter, and milk with dairy-free alternatives, but the texture may vary slightly due to the different fat content.

Why do the cupcakes sometimes sink after baking?

This can happen if the batter is overmixed after folding in the egg whites or if the oven temperature is too low. Be gentle when folding and ensure your oven is properly preheated.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.9 from 688 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delightfully creamy. Combining the delicate texture of Japanese cotton cheesecake with the convenience of cupcakes, this recipe features a smooth cream cheese base, whipped egg whites for fluffiness, and a subtle hint of lemon. Perfect for an elegant dessert or a sweet snack, these cupcakes are baked to a golden perfection and finished with an optional dusting of powdered sugar.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 1/2 cup (120 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large eggs, separated
• 1 tablespoon lemon juice (optional)
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Finishing

• Powdered sugar, for dusting (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
2. Make Cream Cheese Mixture: In a medium saucepan, combine the softened cream cheese, butter, and whole milk. Heat over low heat, stirring continuously until the mixture is smooth and well combined. Remove from heat and allow it to cool to room temperature to avoid cooking the eggs prematurely.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This dry mix will provide structure to the light batter.
4. Combine Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks, granulated sugar, and lemon juice (if using) until the mixture becomes pale and slightly thickened. This helps to incorporate air and dissolve the sugar.
5. Add Cream Cheese Mixture to Yolks: Pour the cooled cream cheese mixture into the egg yolks and sugar blend. Stir gently to combine all elements smoothly.
6. Sift in Dry Ingredients: Sift the flour mixture into the wet ingredients and stir gently until smooth, ensuring no lumps remain without overmixing which can deflate the batter.
7. Beat Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar while continuing to beat until stiff peaks form. This step is critical for achieving the signature fluffiness.
8. Fold Egg Whites into Batter: Fold one-third of the whipped egg whites into the batter to lighten it. Then gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture to preserve airiness.
9. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about three-quarters full. Gently tap the pan on the counter to release any trapped air bubbles in the batter.
10. Bake: Bake in the preheated oven for 20–25 minutes or until the cupcakes turn golden brown and have puffed up slightly, indicating they are cooked through but still soft inside.
11. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving if desired to add a touch of sweetness and elegance.

Notes

• Ensure the cream cheese and butter are fully softened for a smooth batter.
• Be gentle when folding egg whites to maintain the fluffy texture of the cupcakes.
• Using lemon juice is optional but adds a nice bright flavor that complements the cheesecake.
• These cupcakes are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve chilled or at room temperature, depending on preference.

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