Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, combining the creamy richness of cheesecake with the delicate texture of a soufflé. Perfect for a delightful dessert or an elegant treat, these cupcakes are baked to golden perfection and dusted with powdered sugar for a classy finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Base
- 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 Mixture
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon lemon juice (optional)
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- Make the Cheese Mixture: In a medium saucepan over low heat, combine the softened cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture becomes smooth and fully combined. Remove from heat and allow it to cool to room temperature.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly incorporated.
- Combine Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks, granulated sugar, and lemon juice (if using) until the mixture turns pale and slightly thickened. This will help create lightness in the batter. Then add the cooled cheese mixture and vanilla extract, mixing until smooth.
- Add Dry Ingredients: Sift the dry flour mixture into the wet ingredients. Gently stir just until no lumps remain, being careful not to overmix to maintain the batter’s light texture.
- Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar and continue beating until stiff, glossy peaks form. This step is crucial for giving the cupcakes their fluffy texture.
- Fold in Egg Whites: Fold one-third of the beaten egg whites into the batter gently to lighten it. Then carefully fold in the remaining egg whites until the batter is fully combined and smooth, avoiding deflating the mixture.
- Fill and Tap: Pour the batter into the prepared cupcake liners, filling each about three-quarters full. Tap the muffin tin lightly on the counter to release any air bubbles trapped in the batter.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes, or until they are golden brown on top and slightly puffed. A toothpick inserted in the center should come out clean.
- Cool and Serve: Allow the cupcakes to cool in the muffin 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, make sure the cream cheese and butter are fully softened before beginning.
- If you like a slightly tangy flavor, the lemon juice adds a pleasant brightness but can be omitted.
- Be gentle when folding in egg whites to keep the batter airy and fluffy.
- Use fresh eggs at room temperature for better volume in the meringue.
- These cupcakes are best enjoyed the same day but can be refrigerated in an airtight container for up to 2 days.
- Ensure the oven temperature is stable and avoid opening the door frequently during baking to prevent deflation.
Keywords: Japanese cheesecake cupcakes, fluffy cheesecake, cotton cheesecake, Japanese dessert, soft cheesecake cupcakes, souffle cheesecake, light cheesecake, baked cheesecake dessert
