Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth delicious. Combining the richness of cream cheese with a delicate sponge texture, they’re perfect for a special treat or an elegant dessert.

Ingredients

• 1 cup cream cheese
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup unsalted butter
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 320°F (160°C) and prepare a muffin tin with cupcake liners.
2. Step 2: In a heatproof bowl, combine cream cheese, butter, and milk. Gently heat over a pot of simmering water, stirring until smooth and fully melted. Remove from heat and let it cool slightly.
3. Step 3: Add egg yolks and vanilla extract to the cream cheese mixture, stirring until combined.
4. Step 4: Sift in the flour and salt, then fold gently until the batter is smooth and lump-free.
5. Step 5: In a separate clean bowl, beat egg whites using an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
6. Step 6: Carefully fold the beaten egg whites into the cream cheese batter in three additions. Be gentle to retain the airiness.
7. Step 7: Pour the batter evenly into the prepared cupcake liners, filling about 3/4 full.
8. Step 8: Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
9. Step 9: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Make sure all ingredients are at room temperature for best mixing results and to avoid lumps.
• For extra shine and flavor, dust the cooled cupcakes with powdered sugar before serving.
• You can add a teaspoon of lemon zest to the batter for a fresh citrus twist.
• If you prefer a stronger vanilla flavor, increase vanilla extract to 1 teaspoon.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving. They can also be frozen for up to 1 month; thaw overnight in the refrigerator and warm slightly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

For the best texture and flavor, full-fat cream cheese is recommended. Low-fat versions may result in a less creamy and airy cupcake.

What if I don’t have a mixer for the egg whites?

While a mixer makes it easier to achieve stiff peaks, you can also whisk egg whites by hand with a balloon whisk. It will require more time and effort to reach the right consistency.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.8 from 52 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, combining the smooth creaminess of cheesecake with the delicate texture of a souffle. Perfectly portioned as individual cupcakes, they offer a melt-in-your-mouth experience with a subtle sweetness and a hint of vanilla, making them a delightful treat for any occasion.

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

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 1 cup cream cheese, softened
• 1/2 cup sugar
• 1/4 cup milk
• 1/4 cup unsalted butter
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Cream Cheese Mixture: In a heatproof bowl over a pot of simmering water, gently melt together the cream cheese, unsalted butter, and milk, stirring until smooth and combined. Remove from heat and mix in the sugar, egg yolks, vanilla extract, salt, and sifted flour until the batter is smooth and homogenous.
2. Whip Egg Whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add a little sugar to stabilize and continue whisking until stiff, glossy peaks form.
3. Combine Mixtures: Gently fold one-third of the egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the airiness.
4. Fill Cupcake Molds: Line a cupcake pan with cupcake liners and fill each about three-quarters full with the batter.
5. Bake in a Water Bath: Place the cupcake pan inside a larger baking dish filled halfway with hot water to create a water bath. Bake in a preheated oven at 320°F (160°C) for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
6. Cool and Serve: Remove the cupcakes from the water bath and let them cool on a wire rack. Serve at room temperature or chilled for a refreshing, fluffy dessert.

Notes

• Ensure cream cheese is softened to prevent lumps in the batter.
• Folding gently is key to maintaining the fluffy texture.
• The water bath helps the cupcakes bake evenly and prevents cracking.
• Use room-temperature eggs for better volume in the whipped egg whites.
• These cupcakes are best consumed within 2 days for optimal freshness.

Keywords: Japanese Cotton Cheesecake, Cotton Cheesecake Cupcakes, Fluffy Cheesecake, Japanese Dessert, Light Cheesecake, Souffle Cheesecake