Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake, offering a light and airy texture that’s melt-in-your-mouth delicious. These cupcakes are perfect for anyone who loves creamy desserts with a subtle sweetness and a soft, sponge-like crumb.

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 the oven to 320°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, beat the cream cheese, sugar, milk, and butter until smooth.
3. Step 3: Add the egg yolks one at a time, mixing well after each addition.
4. Step 4: In a separate bowl, whisk the egg whites until soft peaks form.
5. Step 5: Gently fold the egg whites into the cream cheese mixture, being careful to keep the batter light and airy.
6. Step 6: Gradually sift in the flour and salt, folding until just combined without overmixing.
7. Step 7: Pour the batter into the prepared muffin tin, filling each liner about 2/3 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: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, try adding a teaspoon of lemon juice or zest to the batter for a subtle citrus flavor.
• Make sure to fold the egg whites gently to maintain the fluffy texture of the cupcakes.
• You can substitute all-purpose flour with cake flour for an even lighter texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving or warm them slightly in the microwave for about 10 seconds for a soft, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

You can substitute the cream cheese and butter with dairy-free alternatives like vegan cream cheese and margarine, and use plant-based milk to make them dairy-free.

Why are the cupcakes not fluffy?

The fluffiness depends on gently folding in the whipped egg whites without deflating them. Overmixing or using unwhipped egg whites can cause the batter to lose its airy texture.

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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★★★★★

4.7 from 87 reviews

Delight in these Fluffy Japanese Cotton Cheesecake Cupcakes, known for their incredibly light, airy texture and subtle sweetness. These cupcakes combine the rich creaminess of cream cheese with the delicate fluffiness of whipped egg whites, resulting in a melt-in-your-mouth dessert that’s perfect for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 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. Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to prevent sticking.
2. Mix Cream Cheese Base: In a mixing bowl, beat the cream cheese, sugar, milk, and unsalted butter together until the mixture is smooth and creamy, ensuring no lumps remain.
3. Add Egg Yolks: Incorporate the egg yolks one at a time into the cream cheese mixture, mixing well after each addition to combine thoroughly.
4. Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which helps give the cupcakes their signature fluffiness.
5. Fold Egg Whites In: Gently fold the whipped egg whites into the cream cheese mixture. This step requires care to maintain the airy texture by not overmixing.
6. Incorporate Dry Ingredients: Gradually sift the all-purpose flour and salt into the batter, folding gently until just combined to avoid deflating the mixture.
7. Fill Cupcake Liners: Pour the batter into the prepared muffin tin liners, filling each about two-thirds full to allow room for rising.
8. Bake: Bake the cupcakes for 20-25 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
9. Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Use room temperature cream cheese and eggs for better mixing and consistency.
• Be gentle when folding the egg whites into the batter to maintain the light texture.
• Check cupcakes early at 20 minutes to prevent overbaking.
• Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring chilled cupcakes back to room temperature before serving for optimal flavor and texture.

Keywords: Japanese cotton cheesecake, cotton cheesecake cupcakes, fluffy cheesecake, Japanese dessert, light cheesecake cupcakes, cream cheese cupcakes