Japanese Cotton Cheesecake Cupcakes – Soft, Fluffy & Delightfully Sweet Recipe

Introduction

Discover the delight of Japanese Cotton Cheesecake Cupcakes—soft, fluffy, and mildly sweet treats that feel like little clouds. These cupcakes are perfect for an elegant dessert or a special snack and come together in under an hour.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1/2 cup granulated sugar (plus 2 additional tablespoons)
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• A pinch of salt
• Optional topping: Powdered sugar for dusting
• Optional garnish: Whipped cream or fresh berries

Instructions

1. Step 1: Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
2. Step 2: In a medium saucepan over low heat, gently stir cream cheese, butter, and milk until smooth and melted. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, whisk together 1/2 cup sugar and egg yolks until combined. Add the cream cheese mixture, vanilla extract, lemon juice, flour, cornstarch, and salt. Mix until smooth.
4. Step 4: Using an electric mixer, beat egg whites in a clean bowl until foamy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
5. Step 5: Fold one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just combined without deflating.
6. Step 6: Spoon the batter into the cupcake liners, filling about two-thirds full to allow space for rising.
7. Step 7: Bake for 20-25 minutes until tops are lightly golden and a toothpick inserted comes out clean. The cupcakes should be puffed and fluffy.
8. Step 8: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and garnish with whipped cream or fresh berries if desired.

Tips & Variations

• For a low-sugar option, substitute granulated sugar with a sugar substitute that measures like sugar.
• Make this recipe gluten-free by replacing all-purpose flour with a gluten-free flour blend.
• Handle the whipped egg whites gently when folding to keep the batter airy and light.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature before serving for best texture. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stand mixer to whip the egg whites?

Yes, a stand mixer is perfect for whipping egg whites to stiff peaks and can save time and effort.

Why are the cupcakes so fluffy and not dense like regular cheesecakes?

The key is whipping the egg whites separately and folding them gently into the batter, which introduces air and gives the cupcakes their signature light, cloud-like texture.

Japanese Cotton Cheesecake Cupcakes – Soft, Fluffy & Delightfully Sweet Recipe

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★★★★★

4.6 from 57 reviews

These Japanese Cotton Cheesecake Cupcakes are irresistibly soft, fluffy, and delightfully sweet with a light, cloud-like texture. Made with a smooth cream cheese mixture and whipped egg whites, these cupcakes bake into a delicate treat perfect for any occasion. Enjoy them plain or topped with powdered sugar and fresh berries for an elegant finish.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cheese Mixture

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1/2 cup granulated sugar (plus 2 additional tablespoons)
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• A pinch of salt

For Topping (Optional)

• Powdered sugar, for dusting
• Whipped cream or fresh berries for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners to prepare for baking.
2. Prepare the Cheese Mixture: In a medium saucepan over low heat, combine softened cream cheese, butter, and milk. Stir gently until the mixture is smooth and melted completely. Remove from heat and allow to cool slightly. In a large mixing bowl, whisk together 1/2 cup granulated sugar and egg yolks until well combined. Pour in the cream cheese mixture, then add vanilla extract, lemon juice, flour, cornstarch, and a pinch of salt. Mix until smooth and fully incorporated.
3. Whip the Egg Whites: In a separate mixing bowl, use an electric mixer to beat the egg whites until foamy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form, ensuring the whites are glossy and hold their shape.
4. Fold the Mixtures Together: Gently fold one-third of the whipped egg whites into the cream cheese mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the batter to maintain its airy texture.
5. Fill the Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to leave room for rising during baking.
6. Bake: Place the cupcake pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. The cupcakes should be puffed and fluffy.
7. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust with powdered sugar and garnish with whipped cream or fresh berries before serving for an extra touch of elegance.

Notes

• For a lower-calorie version, substitute the granulated sugar with a sugar substitute of your choice.
• To make gluten-free cupcakes, replace the all-purpose flour with a gluten-free flour blend.
• Be careful when folding in the egg whites to avoid deflating the batter, as this ensures the cupcakes remain fluffy.
• Letting the cheesecake cupcakes cool completely helps them set and develop the ideal texture.
• These cupcakes are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Japanese cheesecake cupcakes, cotton cheesecake cupcakes, fluffy cheesecake, soft cheesecake, light dessert, Japanese desserts