Japanese Cotton Cheesecake Cupcakes Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners to prepare for baking.
- 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.
- 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.
- 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.
- Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow for rising.
- 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.
- 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
