Description
These Japanese Cotton Cheesecake Cupcakes are a fluffy, airy dessert with a delicate texture and subtle sweetness. Combining cream cheese, eggs, and a light flour mixture, these cupcakes offer a unique melt-in-your-mouth experience perfect for a light dessert or afternoon treat.
Ingredients
Scale
Cheesecake Batter
- 8 oz Cream Cheese (softened)
- 4 tbsp Unsalted Butter
- 1 cup Whole Milk
- 1/2 cup Granulated Sugar (can use reduced sugar option)
- 4 large Eggs (separated)
- 1 tbsp Lemon Juice (optional)
- 3/4 cup All-Purpose Flour (can substitute with gluten-free flour mix)
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Finishing
- 1 cup Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure even baking and easy removal.
- Create Cream Mixture: In a saucepan over low heat, gently combine cream cheese, unsalted butter, and whole milk. Stir continuously until the mixture is smooth and cohesive, then remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt to ensure an even distribution of leavening and structure agents.
- Combine Egg Yolks and Sugar: In a large bowl, whisk the egg yolks, granulated sugar, and optional lemon juice until the mixture turns pale and creamy. This step adds volume and sweetness.
- Add Cream Mixture to Egg Yolks: Pour the cooled cream cheese mixture into the yolk mixture and blend well for a smooth batter.
- Incorporate Dry Ingredients: Sift the flour mixture into the wet batter, then gently fold with a spatula until just combined to avoid overmixing, which can deflate the batter.
- Whip Egg Whites: Beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form, providing the batter with its characteristic airy texture.
- Fold in Egg Whites: Carefully fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites, preserving airiness.
- Fill Cupcake Liners: Spoon the batter into the liners, filling each about three-quarters full. Lightly tap the muffin tin on the counter to release trapped air bubbles.
- Bake: Place the cupcakes in the preheated oven and bake for 20-25 minutes, until the tops are golden and the cakes are puffed and set.
- Cool and Serve: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving for a delicate finishing touch.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Be gentle when folding in egg whites to maintain fluffiness.
- Do not overbake as it can dry out the cupcakes.
- Lemon juice is optional but adds a nice brightness to the flavor.
- If using a gluten-free flour mix, the texture may slightly vary but will still be delicious.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, light dessert, fluffy cheesecake, Japanese dessert, baking, cream cheese cupcakes
