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Japanese Cotton Cheesecake Cupcakes Recipe

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4.9 from 522 reviews

Light and fluffy Japanese Cotton Cheesecake Cupcakes that are delicate, airy, and mildly sweet. These cupcakes combine cream cheese and whipped egg whites to create a soft texture reminiscent of traditional Japanese cheesecakes, baked to perfection for a melt-in-your-mouth experience.

Ingredients

Scale

Cheesecake 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

For Topping

  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners or parchment paper to ensure easy removal and even baking.
  2. Mix Cream Cheese Base: In a bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add milk, egg yolks, and vanilla extract, mixing thoroughly to combine all wet ingredients.
  3. Add Dry Ingredients: Sift together the all-purpose flour and cornstarch, then fold these dry ingredients gently into the cream cheese mixture until no lumps remain.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites and salt until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, which will give the cupcakes their fluffy texture.
  5. Fold Egg Whites Into Batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions, using a spatula with gentle motions to preserve the airiness of the mixture without deflating it.
  6. Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising during baking.
  7. Bake: Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the cupcake tops are lightly golden and the centers are set and spring back lightly when touched.
  8. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to prevent sinking and to maintain texture.
  9. Serve: Once cooled, dust the tops with powdered sugar for a beautiful finish and serve immediately to enjoy their delicate flavor and texture.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Be gentle when folding the egg whites to keep the batter aerated and light.
  • Using a water bath is optional but can enhance moisture and prevent cracking.
  • These cupcakes are best served the same day for optimal fluffiness.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

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

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