Name: Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
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)

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Introduction

Japanese Cotton Cheesecake Cupcakes are delightfully light and fluffy, with a creamy texture that melts in your mouth. These mini cheesecakes offer a perfect balance of sweetness and softness, making them a wonderful treat for any occasion.

Four small, fluffy Japanese cheesecakes sit on a wooden board placed on a white marbled texture. Each cheesecake has two visible layers: a light golden brown top with a dusting of white powdered sugar, and a thick, spongy, pale yellow bottom layer. On top of each cake is a glossy dark chocolate sauce, crowned with two bright red raspberries and a small sprig of fresh green mint. One additional raspberry lies on the wooden board in the foreground. The photo is softly focused with a dark grey background and captures a cozy, fresh dessert scene. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
Step 2: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
Step 3: Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
Step 6: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
Step 8: Remove from the oven and let cool completely in the tin.
Step 9: Once cooled, dust the tops with powdered sugar and serve.

Tips & Variations

Use room temperature cream cheese for a smoother batter and better rise.
For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
Be gentle when folding egg whites to keep the cupcakes light and airy.
Try dusting with cocoa powder or matcha powder instead of powdered sugar for a different flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. They can be gently warmed in a microwave for 10-15 seconds if preferred warm.

How to Serve

There are four fluffy, light yellow soufflés with a slightly browned top layer, each topped with a shiny dark chocolate sauce spread in a circular shape. On top of each soufflé, there are two bright red raspberries and a fresh green mint sprig. The tops of the soufflés have a light dusting of white powdered sugar. One extra raspberry is placed on the wooden board where the soufflés sit, and the background has a soft, blurred brown cup and a white marbled texture beneath the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a water bath when baking these cupcakes?

A water bath is not necessary for these cupcakes, but you can place the muffin tin on a larger baking tray filled with hot water to help maintain moisture and prevent cracking if desired.

Can these cupcakes be frozen?

Yes, you can freeze baked and cooled cupcakes in an airtight container for up to one month. Thaw in the refrigerator overnight and dust with powdered sugar before serving.