Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
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
Topping
- 1/4 cup powdered sugar for dusting
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
