Melt-in-Your-Mouth Japanese Cotton Cheesecake Cupcakes Recipe
Introduction
These Melt-in-Your-Mouth Japanese Cotton Cheesecake Cupcakes offer a light, fluffy texture that feels like a dream with every bite. Perfectly delicate and mildly sweet, they make an elegant treat for any occasion.
Ingredients
- 8 oz cream cheese (use full-fat for best texture)
- 1 cup sugar (granulated or caster sugar)
- 1/3 cup milk (almond milk for dairy-free option)
- 1/4 cup unsalted butter (coconut oil can substitute for dairy-free)
- 3 large egg yolks (no substitutions recommended)
- 3 large egg whites (ensure they are free from grease)
- 1 cup all-purpose flour (gluten-free blend can be used)
- 1/4 tsp salt
Instructions
- Step 1: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- Step 2: In a mixing bowl, combine cream cheese, sugar, milk, and unsalted butter. Blend until the mixture is smooth and even.
- Step 3: Add egg yolks one at a time, mixing thoroughly after each addition to incorporate fully.
- Step 4: In a clean bowl, whip the egg whites until soft peaks form, ensuring no grease is present to help them rise properly.
- Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three separate additions, taking care not to deflate the batter.
- Step 6: Sift in the flour and salt, then mix gently until just combined, avoiding overmixing.
- Step 7: Pour the batter into the muffin liners, filling each about two-thirds full to allow room for rising.
- Step 8: Bake for 20 to 25 minutes, or until the cupcakes turn lightly golden brown and a toothpick inserted into the center comes out clean.
- Step 9: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a dairy-free version, substitute milk with almond milk and butter with coconut oil without changing the texture.
- Ensure egg whites are whipped in a completely clean, grease-free bowl to achieve maximum volume.
- Gently folding the egg whites helps maintain the light and airy texture of the cheesecake cupcakes.
- Try adding a teaspoon of vanilla extract for an extra layer of flavor if desired.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature or warm slightly in the microwave for a few seconds to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these cheesecake cupcakes?
Yes, you can freeze them. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
Why are my cupcakes dense instead of fluffy?
This usually happens if the egg whites aren’t whipped properly or if they are overmixed into the batter. Make sure to whip egg whites until soft peaks form and fold them gently to retain the airiness.
PrintMelt-in-Your-Mouth Japanese Cotton Cheesecake Cupcakes Recipe
These Melt-in-Your-Mouth Japanese Cotton Cheesecake Cupcakes are light, fluffy, and irresistibly creamy. Featuring a delicate balance of rich cream cheese and airy whipped egg whites, these cupcakes deliver a soft, cloud-like texture that simply melts in your mouth. Perfect for dessert lovers seeking a unique, Japanese-style cheesecake experience in a convenient cupcake form.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Cheesecake Batter
- 8 oz Cream Cheese (Use full-fat for best texture)
- 1 cup Sugar (Use granulated or caster sugar)
- 1/3 cup Milk (Use almond milk for dairy-free)
- 1/4 cup Unsalted Butter (Coconut oil can be used for dairy-free)
- 3 large Egg Yolks (No substitutions recommended)
Egg Whites & Dry Ingredients
- 3 large Egg Whites (Ensure they are free from grease)
- 1 cup All-Purpose Flour (Use a gluten-free blend as a substitution)
- 1/4 tsp Salt (No direct substitution needed)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners to prepare for baking.
- Blend wet ingredients: In a mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Blend thoroughly until the mixture is smooth and creamy.
- Add egg yolks: Add egg yolks one at a time to the cream cheese mixture, mixing well after each addition to ensure a smooth and uniform batter.
- Whip egg whites: In a separate clean bowl, whip the egg whites until soft peaks form. Be careful that no grease interferes with the process, as this will affect volume.
- Fold egg whites into batter: Gently fold the whipped egg whites into the cream cheese mixture in three additions, mixing carefully to preserve the airy texture.
- Add dry ingredients: Sift the flour and salt together and gently fold them into the combined batter until just incorporated without overmixing.
- Fill cupcake liners: Pour the batter into the prepared muffin tin, filling each liner about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 20-25 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely and set their fluffy texture.
Notes
- For a dairy-free variation, substitute milk with almond milk and unsalted butter with coconut oil.
- To make it gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
- Ensure egg whites are whipped in a grease-free, clean bowl to achieve proper volume.
- Be gentle when folding whipped egg whites to maintain the light, airy texture of the batter.
- Serve these cupcakes chilled or at room temperature for best texture and flavor.
Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, light cheesecake, fluffy dessert, Japanese dessert
