Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are delightfully light and airy, making them a perfect sweet treat that melts in your mouth. Combining the creamy richness of cheesecake with a soft, spongy texture, they offer a unique twist on classic cupcakes.

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

1. Step 1: Preheat the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, beat the softened cream cheese and granulated sugar until smooth. Add milk, egg yolks, and vanilla extract; mix well to combine.
3. Step 3: Sift in the flour and cornstarch, then stir until the batter is smooth and free of lumps.
4. Step 4: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
6. Step 6: Fill each cupcake liner about two-thirds full with the batter.
7. Step 7: Bake for about 30 minutes, or until the tops are golden and set.
8. Step 8: Allow cupcakes to cool completely in the tin before dusting with powdered sugar and serving.

Tips & Variations

• Be sure to fold the egg whites gently to keep the batter light and fluffy.
• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• Use room-temperature ingredients for the best mixture and texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving. They can also be gently reheated in a microwave for about 10 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can try substituting the cream cheese with a dairy-free alternative and use a plant-based milk, but the texture and flavor may vary.

How can I tell when the cupcakes are done?

The tops should be golden and set, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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Fluffy Japanese Cotton Cheesecake Cupcakes offer a light and airy twist on traditional cheesecake, combining the creamy richness of cream cheese with a delicate, souffle-like texture. These delightful cupcakes are perfect for dessert lovers craving a soft, melt-in-your-mouth treat.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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

Topping

• 1/4 cup powdered sugar for dusting

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners to prevent sticking and for easy removal of cupcakes after baking.
2. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and free of lumps, creating a creamy base for the batter.
3. Add Milk, Egg Yolks, and Vanilla: Incorporate the milk, egg yolks, and vanilla extract into the cream cheese mixture, mixing thoroughly to combine these ingredients evenly.
4. Sift and Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the wet mixture. Stir carefully until the batter becomes smooth and homogenous without overmixing.
5. Whip Egg Whites: In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add granulated sugar while continuing to beat to stiff peaks, creating a fluffy meringue.
6. Fold Meringue into Batter: Gently fold the whipped egg whites into the cream cheese mixture in three separate additions. Use a spatula to incorporate the meringue without deflating the airiness.
7. Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 30 minutes, or until the tops turn golden and are set.
8. Cool and Serve: Allow the cupcakes to cool completely in the tin. Once cooled, dust the tops with powdered sugar before serving for a delicate sweetness and attractive presentation.

Notes

• The gentle folding of egg whites preserves the fluffy texture unique to Japanese cotton cheesecake.
• Make sure cream cheese is well softened to avoid lumps in the batter.
• Use fresh eggs for best volume when whipping the egg whites.
• If you want a more pronounced vanilla flavor, a splash of vanilla bean paste can be used instead of extract.
• These cupcakes are best enjoyed the same day for optimal fluffiness but can be refrigerated for up to 2 days.
• For an extra moist texture, try adding a tablespoon of lemon juice or zest to the batter.

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