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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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4.4 from 5 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet treats that combine the creaminess of cheese with the softness of a fluffy sponge. Perfectly portioned as cupcakes, they make an elegant dessert or a delightful snack for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Cake Batter

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 4 tbsp milk
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp cornstarch
  • 1/8 tsp salt

Topping

  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat oven and prepare tins: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to prevent sticking and ensure easy removal of cupcakes.
  2. Mix cream cheese base: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, then mix well to combine all ingredients thoroughly.
  3. Add dry ingredients: Sift in the all-purpose flour and cornstarch to avoid lumps. Mix gently until the batter is smooth and uniform.
  4. Whip egg whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar designated for the egg whites while continuing to beat until stiff peaks form, creating a fluffy meringue.
  5. Fold egg whites into batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions, using a gentle folding motion to maintain the airiness of the mixture and avoid deflation.
  6. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  7. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 30 minutes or until the cupcake tops are lightly golden and the centers are set, indicating they are fully cooked.
  8. Cool: Remove the cupcakes from the oven and let them cool completely in the tin, which helps them set properly.
  9. Dust and serve: Once cooled, dust the tops with powdered sugar for a delicate finish. Serve immediately or store in an airtight container.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the batter.
  • Be gentle when folding in the egg whites to keep the batter fluffy and light.
  • Use cupcake liners to prevent sticking and make cleanup easier.
  • For added moisture, you can serve these cupcakes with fresh fruit or a light glaze if desired.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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