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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/