Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Experience the light and airy delight of Fluffy Japanese Cotton Cheesecake Cupcakes. These delicate treats combine the creamy richness of cream cheese with a soft, souffle-like texture, perfect for any dessert lover seeking a melt-in-your-mouth experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
Egg Whites
- 3 large egg whites
- 1/8 tsp salt
- 1/4 cup granulated sugar
Finishing
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper to ensure easy removal and even baking.
- Mix Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, mixing well to combine all ingredients thoroughly.
- Add Dry Ingredients: Sift in the all-purpose flour and cornstarch into the cream cheese mixture. Gently mix until the batter is smooth and free of lumps.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining granulated sugar while continuing to beat until stiff peaks develop, ensuring a stable meringue.
- Fold Meringue into Batter: Carefully fold the whipped egg whites into the cream cheese mixture in three batches. Gently fold to maintain the airiness of the batter without deflating it.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for about 30 minutes, or until the tops are lightly golden and the centers are set but still soft.
- Cool: Remove the cupcakes from the oven and let them cool completely while still in the tin to prevent cracking and to preserve their moist texture.
- Finish and Serve: Once cooled, gently dust the tops with powdered sugar for a delicate sweet finish. Serve and enjoy your fluffy Japanese cotton cheesecake cupcakes.
Notes
- Ensure that the cream cheese is fully softened to avoid lumps in the batter.
- Be gentle when folding the meringue into the cream cheese mixture to keep the texture light and fluffy.
- Filling the cupcake liners about 2/3 full prevents overflow during baking.
- Cooling completely in the tin helps prevent the cupcakes from cracking and keeps them moist.
- These cupcakes are best served the same day but can be refrigerated for up to 2 days.
Keywords: Japanese cotton cheesecake, fluffy cheesecake cupcakes, cream cheese cupcakes, Japanese dessert, light cheesecake, souffle cheesecake
