Japanese Cotton Cheesecake Cupcakes – Soft, Fluffy & Delightfully Sweet Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 320°F (160°C). Line a cupcake pan with paper liners to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
