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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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★★★★★

5 from 9 reviews

Light and airy Japanese Cotton Cheesecake Cupcakes that combine the smooth richness of cream cheese with a delicate, fluffy texture. These cupcakes are baked to a golden brown, offering a melt-in-your-mouth experience perfect for dessert lovers looking for a sophisticated yet simple treat.

Ingredients

Scale

Cream Cheese Mixture

  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 1/2 cup (120 ml) whole milk

Dry Ingredients

  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt

Egg & Sugar Mixture

  • 4 large eggs, separated
  • 1/2 cup (100 g) granulated sugar, divided
  • 1 tablespoon lemon juice (optional)
  • 1 teaspoon vanilla extract

Finishing Touch

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean presentation.
  2. Make Cream Cheese Mixture: In a medium saucepan, combine softened cream cheese, butter, and whole milk. Heat over low heat while stirring continuously until the mixture is smooth and well blended. Remove from heat and let it cool to room temperature to prevent curdling later.
  3. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute and remove any lumps.
  4. Mix Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks, half of the granulated sugar (about 1/4 cup), lemon juice if using, and vanilla extract until the mixture turns pale and creamy, indicating that the sugar has dissolved well and the yolks are aerated.
  5. Add Cream Cheese Mixture: Incorporate the cooled cream cheese mixture into the egg yolks and sugar, mixing thoroughly to combine.
  6. Sift in Dry Ingredients: Gradually sift the flour mixture into the wet ingredients and gently fold until smooth and just combined, careful not to overmix.
  7. Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form, which will help create the signature fluffy texture.
  8. Fold Egg Whites into Batter: Fold one third of the beaten egg whites into the batter to lighten it. Then gently fold in the remaining egg whites until fully incorporated, preserving as much air as possible for fluffiness.
  9. Fill Cupcake Liners: Pour the batter evenly into cupcake liners, filling each about 3/4 full. Tap the muffin tin lightly against the counter to remove air bubbles.
  10. Bake: Bake the cupcakes for 20–25 minutes or until they are golden brown on top and slightly puffed, indicating they are cooked through.
  11. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Notes

  • For best results, use room temperature ingredients to ensure even mixing and better texture.
  • Be careful not to overmix the batter after adding egg whites as it can deflate and lose fluffiness.
  • You can omit the lemon juice if you prefer a milder flavor, but it helps brighten the taste and stabilize the egg whites.
  • These cupcakes are best enjoyed the same day but can be stored in an airtight container refrigerated for up to 2 days.
  • If frosting or decorating, use a light dusting of powdered sugar or a mild glaze to complement the delicate flavor.

Nutrition

Keywords: Japanese cheesecake cupcakes, fluffy cheesecake, cotton cheesecake, soft cupcakes, creamy dessert

Find it online: https://thehungrymason.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/