Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

Fluffy Japanese cotton cheesecake cupcakes are delightfully light and airy, with a subtle sweetness that melts in your mouth. These individual treats combine the creaminess of cheesecake with the softness of a sponge cake, perfect for any occasion.

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). Line a muffin tin with cupcake liners or parchment paper.
2. 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.
3. Step 3: Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
4. 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.
5. Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
6. Step 6: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
8. Step 8: Remove from the oven and let cool completely in the tin.
9. Step 9: Once cooled, dust the tops with powdered sugar and serve.

Tips & Variations

• Use room temperature cream cheese and eggs for a smoother batter and better rise.
• Fold the egg whites gently to keep the batter airy and ensure fluffy cupcakes.
• Try adding a teaspoon of lemon zest to the batter for a bright citrus twist.
• For a richer flavor, substitute half of the milk with heavy cream.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving or reheat gently in a low-temperature oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated. Just dust with powdered sugar right before serving.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of rice flour or arrowroot powder to help with the texture and structure.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.6 from 127 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth delights. Combining the creamy richness of cheesecake with the delicate texture of a cotton sponge cake, these cupcakes are perfect for a sophisticated dessert or an elegant afternoon treat.

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

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

For Dusting

• 1/4 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 320°F (160°C). Prepare a muffin tin by lining it with cupcake liners or parchment paper to prevent sticking.
2. Mix Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Incorporate the milk, egg yolks, and vanilla extract, mixing thoroughly to combine into a smooth mixture.
3. Add Dry Ingredients: Sift together the all-purpose flour and cornstarch to avoid lumps and gently fold this into the cream cheese mixture until fully combined.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add granulated sugar (from the egg whites portion) while continuing to beat until you reach stiff peaks, indicating a firm and glossy meringue.
5. Fold in Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three additions, gently incorporating without deflating the mixture to preserve the airy texture.
6. Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, or until the tops are lightly golden and the centers are set but still soft to touch.
8. Cool: Remove the cupcakes from the oven and let them cool completely in the tin to maintain their structure and moisture.
9. Dust and Serve: Once cooled, dust the cupcakes generously with powdered sugar and serve to enjoy the signature fluffy and light texture of Japanese cotton cheesecake cupcakes.

Notes

• Ensure egg whites are whipped to stiff peaks for maximum fluffiness.
• Folding egg whites gently is crucial to keep the batter airy.
• Use softened cream cheese to avoid lumps and achieve a smooth batter.
• Baking at a lower temperature helps prevent cracking and keeps the texture soft.
• Cooling completely in the tin helps the cupcakes retain moisture and shape.

Keywords: Japanese cheesecake cupcakes, cotton cheesecake, fluffy cheesecake, light cheesecake, Japanese dessert, baked cheesecake, cupcake recipe