Melt-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
Scale
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
