Name: Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 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; 1/4 cup powdered sugar (for dusting)

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Introduction

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delightfully creamy treats that combine the best of cheesecake and sponge cake. Perfectly delicate with a subtle sweetness, these cupcakes are a wonderful dessert to impress friends or enjoy as a special snack.

The image shows four small fluffy Japanese cotton cheesecakes, each about two layers high with a soft, pale yellow base and a light golden brown top layer. On the top of each cake, there is a glossy dark chocolate sauce layer, decorated with two bright red raspberries and a small sprig of fresh green mint leaves. A light dusting of powdered sugar is sprinkled over the cakes and the wooden board they are placed on. One raspberry sits next to the cakes on the board, and a blurred brown bowl is seen in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
Step 2: In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
Step 3: Sift in the all-purpose flour and cornstarch, then mix until the batter is smooth and lump-free.
Step 4: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful not to deflate the batter to keep it light and airy.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 7: Bake in the preheated oven for 30 minutes, or until the tops turn lightly golden and the centers are set.
Step 8: Remove from the oven and let the cupcakes cool completely in the tin.
Step 9: Once cooled, dust the tops with powdered sugar before serving.

Tips & Variations

For extra moisture, you can add a tablespoon of lemon juice or cream to the batter for a slight tangy flavor.
Make sure the cream cheese is very soft at room temperature to avoid lumps in the batter.
If you don’t have cornstarch, you can substitute it with an equal amount of cake flour for a similar texture.
Use fresh eggs at room temperature to achieve better volume in the whipped egg whites.
Try topping the cupcakes with fresh berries or a light fruit compote for added freshness.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving, or warm gently in the microwave for 10-15 seconds to restore their fluffy texture.

How to Serve

The image shows four tall, fluffy cakes with a soft, light yellow texture and a golden brown top layer. Each cake is topped with a generous dollop of dark chocolate sauce, two bright red raspberries, and a small sprig of fresh green mint. There is a dusting of white powdered sugar lightly covering the tops and sides of the cakes. They are arranged on a wooden board, which rests on a white marbled surface, with a single raspberry placed near the front cake. In the background, there is a blurred brown bowl and a gray cloth adding depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes a day in advance and keep them refrigerated. Just be sure to cover them tightly to prevent them from drying out.

What if I don’t have a mixer for beating egg whites?

While a mixer makes the process easier, you can manually whisk the egg whites using a balloon whisk. It will take longer to achieve stiff peaks, but it is possible with some patience and effort.