Print

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Print Recipe

★★★★★

5.1 from 15 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft treats with a subtle sweetness and creamy texture. They combine the delicate flavors of cream cheese and vanilla in a soufflé-style cupcake that’s perfect for dessert or afternoon tea.

Ingredients

Scale

Cheesecake Mixture

  • 1 cup cream cheese
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure easy removal and prevent sticking.
  2. Beat Cream Cheese Mixture: In a mixing bowl, beat together the cream cheese, sugar, milk, and butter until the mixture is completely smooth and creamy, ensuring no lumps remain.
  3. Add Egg Yolks: Add the egg yolks one at a time into the cream cheese mixture, mixing well after each addition to combine thoroughly.
  4. Whip Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form; this will give the cupcakes their signature fluffy texture.
  5. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cream cheese mixture using a spatula, taking care not to deflate the mixture.
  6. Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding gently until just combined, avoiding overmixing to maintain fluffiness.
  7. Fill Cupcake Liners: Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow room for rising.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cupcakes to cool in the tin for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure egg whites are whipped to soft peaks for optimal fluffiness.
  • Be gentle when folding egg whites to keep the batter airy.
  • Use room temperature ingredients for better mixing.
  • These cupcakes are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
  • For an extra touch, dust with powdered sugar before serving.

Nutrition

Keywords: Japanese cheesecake cupcakes, fluffy cheesecake cupcakes, cotton cheesecake, souffle cupcakes, light cheesecake, Japanese dessert

Find it online: https://thedishspot.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/