Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft. Combining cream cheese with whipped egg whites creates a delicate texture perfect for an elegant dessert or a special treat. Baked gently at a low temperature, these cupcakes offer a melt-in-your-mouth experience with just a dusting of powdered sugar to finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 4 tbsp milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 1/8 tsp salt
For Dusting
- 1/4 cup powdered sugar
Instructions
- Preheat the oven: Set your oven to 320°F (160°C) and prepare a muffin tin by lining it with cupcake liners or parchment paper to prevent sticking.
- Mix cream cheese base: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add the milk, egg yolks, and vanilla extract, blending well to combine all ingredients.
- Add dry ingredients: Sift the all-purpose flour and cornstarch into the cream cheese mixture and mix gently until no lumps remain.
- Whip egg whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks develop, ensuring a light and airy texture.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the cream cheese mixture in three additions. Use a spatula to gently incorporate them, being careful not to deflate the mixture to maintain fluffiness.
- Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 30 minutes, until the tops are lightly golden and centers are set but still soft.
- Cool: Remove cupcakes from the oven and allow them to cool completely inside the tin to help maintain their shape and moisture.
- Dust and serve: Once cooled, lightly dust the tops with powdered sugar before serving to add a delicate sweetness and elegant finish.
Notes
- Ensure cream cheese is softened for smooth mixing and an even batter.
- Do not overbeat the egg whites as it can cause them to collapse, impacting the cake’s texture.
- Folding should be done gently to keep the batter airy and light.
- Use a low oven temperature to get the signature fluffy, cotton-like texture without browning too much.
- These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days in the refrigerator.
