Description
Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet, combining the softness of a cheesecake with the fluffiness of a souffle. These cupcakes are perfect for dessert lovers seeking a melt-in-your-mouth texture with a subtle vanilla flavor and a beautiful golden top.
Ingredients
Scale
Cheesecake 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
For Finishing
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners or parchment paper to prevent sticking.
- Mix Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy to ensure a lump-free base.
- Add Wet Ingredients: Incorporate the milk, egg yolks, and vanilla extract into the cream cheese mixture and mix well until fully combined.
- Incorporate Dry Ingredients: Sift together the all-purpose flour and cornstarch, then fold them into the cream cheese mixture carefully to avoid lumps.
- Whip Egg Whites: In a separate bowl, beat the egg whites and salt until soft peaks form, then gradually add the granulated sugar while continuing to beat until stiff peaks develop, creating an airy meringue.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the fluffy meringue.
- 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 muffin tin in the preheated oven and bake for about 30 minutes, or until the cupcakes are lightly golden on top and the centers are set.
- Cool: Remove the cupcakes from the oven and let them cool completely in the tin to maintain their shape and texture.
- Dust and Serve: Once cooled, lightly dust the tops with powdered sugar for an elegant finish and serve.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Be gentle when folding the egg whites to maintain the airy texture essential for the cotton cheesecake consistency.
- Using fresh eggs helps achieve better volume in the meringue.
- You can bake the cupcakes in a water bath for an even softer texture, though it is not required.
- Serve cupcakes chilled or at room temperature for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake, cheesecake cupcakes, Japanese dessert, light cheesecake
