Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

These Japanese Cotton Cheesecake Cupcakes are delightfully light and airy, with a subtle sweetness that melts in your mouth. Perfect for a gentle dessert or an elegant treat, they combine the creamy richness of cheesecake with the fluffy texture of a soufflé.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1/2 cup granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• A pinch of salt
• Powdered sugar, for dusting
• Whipped cream or fresh berries for garnish

Instructions

1. Step 1: Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners to prepare for baking.
2. Step 2: In a medium saucepan over low heat, combine the softened cream cheese, butter, and milk. Stir gently until smooth and fully melted. Remove from heat and let it cool slightly.
3. Step 3: In a large mixing bowl, whisk together 1/2 cup granulated sugar and the egg yolks until well combined. Pour in the cream cheese mixture, then add vanilla extract, lemon juice, flour, cornstarch, and a pinch of salt. Mix until smooth and homogeneous.
4. Step 4: In a separate clean bowl, beat the egg whites using an electric mixer until foamy. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff peaks form, ensuring the egg whites are firm and glossy.
5. Step 5: Gently fold about one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, taking care not to deflate the batter.
6. Step 6: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
7. Step 7: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until the cupcakes are puffed, lightly golden on top, and a toothpick inserted into the center comes out clean.
8. Step 8: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: Optionally, dust with powdered sugar and garnish with whipped cream or fresh berries before serving.

Tips & Variations

• Make sure your egg whites are beaten to stiff peaks for a light, airy texture.
• Use room temperature ingredients to help them blend smoothly.
• For a citrus twist, try adding a teaspoon of orange zest along with the lemon juice.
• If you prefer, bake these in a water bath for even gentler heat and extra moisture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven for a few minutes or let come to room temperature before serving. These cupcakes are best enjoyed fresh but can be frozen if tightly wrapped for up to a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.

Why are my cupcakes not fluffy?

Overmixing the batter after folding in the egg whites can deflate them. Gently fold the whites into the batter to preserve the airiness.

Japanese Cotton Cheesecake Cupcakes Recipe

Print Recipe

★★★★★

5 from 93 reviews

These Japanese Cotton Cheesecake Cupcakes are delightfully light and fluffy, combining the rich creaminess of cheesecake with a soft, airy texture reminiscent of sponge cake. Perfectly balanced with a hint of lemon and vanilla, these cupcakes are an elegant treat that melts in your mouth with every bite.

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

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1/2 cup granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• A pinch of salt

For Garnish

• Powdered sugar, for dusting
• Whipped cream or fresh berries

Instructions

1. Preheat the Oven: Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners to prepare for baking.
2. Prepare the Cheese Mixture: In a medium saucepan over low heat, gently combine softened cream cheese, butter, and milk. Stir until smooth and melted, then remove from heat and let cool slightly. In a large bowl, whisk together 1/2 cup granulated sugar and egg yolks until blended. Add the cream cheese mixture, vanilla extract, lemon juice, flour, cornstarch, and salt. Mix until smooth and homogeneous.
3. Whip the Egg Whites: In a clean bowl, beat the egg whites using an electric mixer until foamy. Gradually add remaining sugar and continue beating until stiff peaks form, ensuring they are firm and glossy.
4. Fold the Mixtures Together: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites carefully until just combined, preserving the airy texture.
5. Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow for rising.
6. Bake: Bake in the preheated oven for 20-25 minutes until cupcakes are puffed, lightly golden on top, and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and optionally garnish with whipped cream or fresh berries before serving.

Notes

• Ensure the cream cheese mixture is slightly cooled before combining with the egg yolks to prevent curdling.
• Be gentle when folding egg whites into the batter to keep the cupcakes fluffy and airy.
• Filling the cupcake liners two-thirds full allows proper rising without overflow.
• These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
• For best results, use room temperature ingredients to ensure smooth batter consistency.

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