Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet treats with a creamy texture that melts in your mouth. This recipe combines cream cheese with whipped egg whites to create a soft and fluffy cupcake perfect for any occasion. Baked gently at a low temperature, these cupcakes have a subtle vanilla flavor and a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4 cupcakes) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
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
For Dusting
- 1/4 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well to combine all ingredients thoroughly.
- Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to avoid lumps. Gently mix until the batter is smooth and fully combined.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop, which will help give the cupcakes their signature fluffy texture.
- Fold Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three additions, using a spatula to gently incorporate while retaining as much air as possible to keep the batter light and airy.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising without overflowing.
- Bake: Bake in the preheated oven for about 30 minutes, or until the cupcakes are lightly golden on top and the centers are set but still soft.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin to maintain their shape and texture.
- Serve: Once cooled, dust the cupcakes with powdered sugar for a delicate finish. Serve and enjoy the fluffy, melt-in-your-mouth Japanese cotton cheesecake cupcakes.
Notes
- Be careful not to overmix when folding the egg whites to keep the batter airy.
- Using room temperature cream cheese and eggs helps ensure a smooth batter.
- The low baking temperature helps the cupcakes cook gently and maintain a fluffy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before dusting with powdered sugar to prevent melting.
Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, light cheesecake recipe, Japanese dessert, cream cheese cupcakes