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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 69 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Low Fat

Description

Delight in these Fluffy Japanese Cotton Cheesecake Cupcakes, featuring a light, airy texture and subtle sweetness. These cupcakes blend cream cheese, butter, and milk with a delicate meringue base, creating a melt-in-your-mouth experience perfect for any dessert occasion.

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
  • 1/2 cup (100 g) granulated sugar
  • 4 large eggs, separated
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 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). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Create Cheesecake Mixture: In a medium saucepan, combine the softened cream cheese, unsalted butter, and whole milk. Heat on low while stirring constantly until smooth. Once combined, remove from heat and allow the mixture to cool completely to room temperature.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution of leavening agents.
  4. Whisk Egg Yolks and Sugar: In a large mixing bowl, whisk egg yolks, granulated sugar, and lemon juice (if using) until the mixture becomes pale and creamy, which helps in achieving the light texture.
  5. Combine Batter: Add the cooled cream cheese mixture to the egg yolk mixture and stir until fully combined. Then sift in the dry ingredients and gently fold them in until the batter is smooth.
  6. Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks develop.
  7. 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 whites carefully to maintain the airiness.
  8. Fill Cupcake Liners: Pour the batter into each cupcake liner, filling them about three-quarters full. Tap the pan gently to release any trapped air bubbles.
  9. Bake: Bake in the preheated oven for 20 to 25 minutes or until the cupcakes are golden brown and slightly puffed.
  10. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a delicate finish.

Notes

  • Ensure cream cheese and butter are fully softened for a smooth batter.
  • Folding egg whites gently is key to maintaining the light, fluffy texture.
  • Lemon juice is optional but adds a subtle brightness to the flavor.
  • Use fresh eggs for the best meringue volume and stability.
  • You can substitute all-purpose flour with cake flour for an even softer texture.
  • Store cupcakes in an airtight container in the refrigerator and consume within 3 days for freshness.

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