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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
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★★★★★

5.2 from 23 reviews

Fluffy Japanese Cotton Cheesecake Cupcakes combine the creamy richness of cheesecake with an airy, soufflé-like texture. These light and delicate cupcakes showcase a unique batter technique that blends melted cream cheese, butter, and milk with whipped egg whites, resulting in a softly domed, slightly golden treat perfect for elegant gatherings or casual indulgence. With a hint of lemon and vanilla, they offer a subtle brightness and warmth, making them an irresistible dessert that is both sophisticated and beginner-friendly.

Ingredients

Scale

Cream Cheese Mixture

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ cup whole milk
  • 1 tablespoon lemon juice (optional)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt

Egg Mixtures

  • 4 large eggs, separated
  • ½ cup granulated sugar, divided

Finishing

  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 320°F (160°C). Prepare a 12-cup muffin tin by lining it with cupcake liners or lightly greasing each cup to prevent sticking.
  2. Cream Cheese Mixture: In a saucepan over low heat, gently melt the softened cream cheese, unsalted butter, and whole milk while stirring until the mixture is smooth and fully combined. Remove from heat and allow it to cool to room temperature. Once cooled, whisk in the optional lemon juice and vanilla extract for added brightness and flavor depth.
  3. Prepare Dry Ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, cornstarch, and salt. Set this dry mixture aside for later incorporation into the batter.
  4. Egg Yolk Mixture: In another clean bowl, beat the egg yolks with half of the granulated sugar (¼ cup) until the mixture becomes pale and creamy. Gradually whisk in the cooled cream cheese mixture until fully incorporated.
  5. Combine with Dry Ingredients: Sift the dry flour mixture into the egg yolk mixture. Gently stir until the batter is smooth and free of lumps, ensuring an even texture.
  6. Whip Egg Whites: Using a clean mixing bowl and beaters, whip the egg whites to soft peaks. Gradually add the remaining granulated sugar (¼ cup) while continuing to beat until stiff peaks form. Be careful not to overbeat to avoid drying out the whites.
  7. Fold Egg Whites into Batter: Carefully fold the stiff egg whites into the cream cheese batter in three additions. Use a spatula and fold gently to preserve the airiness and prevent deflating the mixture.
  8. Fill and Prepare for Baking: Spoon the batter into the cupcake liners, filling each about three-quarters full. Tap the muffin tin gently on the counter to release any large air bubbles that could cause tunneling.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cupcakes are lightly golden on top and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the tops lightly with powdered sugar before serving. These cupcakes can be enjoyed at room temperature or chilled for a firmer texture.

Notes

  • Use room temperature ingredients for more even mixing and better texture.
  • Do not overbeat the egg whites; stop once stiff peaks form to maintain lightness.
  • Gently fold the batter to keep the air incorporated and ensure a fluffy crumb.
  • Tapping the tray before baking helps to eliminate large air bubbles and achieve uniform texture.
  • Avoid overbaking to prevent dryness; cupcakes are done when lightly golden and a toothpick comes out clean.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
  • To freeze, wrap individually in plastic wrap and store in a freezer-safe container for up to one month; thaw overnight in the refrigerator.
  • For variations, try substituting lemon juice with yuzu or orange zest, folding in matcha powder, or adding mini chocolate chips or fruit jams.

Nutrition

Keywords: Japanese cotton cheesecake cupcakes, fluffy cheesecake cupcakes, soufflé style cheesecake, light cheesecake dessert, Japanese dessert, cupcake recipe, cream cheese cupcakes

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