Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Enjoy a delightful treat with these Fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth, combining sweet and tangy flavors with a light, airy texture perfect for any dessert occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes 1x
- Category: DESSERTS
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
For the Batter
- 8 oz Cream Cheese (full-fat, softened)
- 1 cup Granulated Sugar (divided)
- 0.5 cup Milk (any type)
- 3 large Eggs, separated
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour (can substitute gluten-free flour)
- 2 tbsp Cornstarch
- 0.25 tsp Salt
For Dusting
- 2 tbsp Powdered Sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with liners or parchment paper for easy cupcake release and even baking.
- Mix Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps.
- Add Wet Ingredients: Incorporate the milk, egg yolks, and vanilla extract into the cream cheese mixture, stirring until well combined and silky.
- Sift Dry Ingredients: Sift together all-purpose flour and cornstarch, then gently fold them into the cream cheese mixture until smooth and free of lumps.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining granulated sugar and continue whipping until stiff peaks develop, creating a light and fluffy meringue.
- Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese batter in three additions, carefully mixing to preserve the airy texture essential for the cupcakes’ fluffiness.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers have a slight jiggle, indicating perfect doneness.
- Cool and Finish: Allow the cupcakes to cool completely in the tin before gently dusting them with powdered sugar for a beautiful, sweet finish.
Notes
- Use room temperature ingredients for smoother blending and better batter consistency.
- Gently fold egg whites to avoid deflating the mixture, maintaining cupcake fluffiness.
- Check oven temperature with an oven thermometer for accurate baking results.
- A water bath can be used during baking for extra moist cupcakes and to prevent cracks.
- Store cupcakes in an airtight container in the fridge for up to 2 days or freeze individually wrapped for up to 1 month.
- Reheat frozen cupcakes in an oven at 300°F (150°C) for 10-15 minutes to restore fluffiness.
- Optional additions include fresh berries, whipped cream, or a chocolate or caramel drizzle for extra flavor.
Keywords: Japanese cheesecake, cotton cheesecake, fluffy cupcakes, Japanese dessert, cream cheese cupcakes, light dessert
