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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

Fluffy Japanese Cotton Cheesecake Cupcakes are a light and airy dessert with a melt-in-the-mouth texture. Perfect for tea time or any sweet occasion, these cupcakes combine smooth cream cheese with softly whipped egg whites to create a delicately soft treat that is subtly sweet and wonderfully fluffy.

Ingredients

Scale

Main Ingredients

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 4 tablespoons milk
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt
  • ¼ cup powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to prepare for baking.
  2. Make Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well until fully combined.
  3. Add Dry Ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture to remove any lumps, then mix gently until smooth.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until you achieve stiff peaks.
  5. Fold Egg Whites In: Gently fold the whipped egg whites into the cream cheese batter in three additions, careful to maintain the airy texture and avoid deflating the mixture.
  6. Fill Muffin Tin: Divide the batter evenly among the cupcake liners, filling each one about two-thirds full to allow room for rising.
  7. Bake: Bake the cupcakes in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set but still soft.
  8. Cool: Remove the cupcakes from the oven and let them cool completely in the muffin tin to maintain their shape and texture.
  9. Dust and Serve: Once cooled, lightly dust the cupcakes with powdered sugar before serving for a delicate, elegant finish.

Notes

  • Add a touch of lemon zest to the cream cheese mixture for a refreshing hint of citrus flavor.
  • Enjoy these cupcakes the same day for the best texture and flavor, but they can be stored in an airtight container in the refrigerator for up to two days.
  • Be careful not to overmix when folding in the egg whites to keep the cupcakes light and fluffy.

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